Coconut Cream Fruit Dip + Video
Coconut Cream Fruit Dip – This super easy 3-ingredient fruit dip is creamy and delicious paired with any fruit! A must for summer parties and potlucks, baby and bridal showers, or anytime!
I first tried this coconut cream fruit dip at a recipe swap one of my friends hosted. I was blown away by how simple and refreshing it is paired with the fruit and I’ve been addicted to it ever since!
It’s so easy to make with only three ingredients: cream of coconut, cream cheese, and whipped topping. If you’ve never heard of cream of coconut it is NOT simply coconut cream. It’s presweetened like sweetened condensed milk. Cream of coconut is used in piña coladas and is really good! My favorite brands are Coco Real or Coco Lopez.
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This recipe makes a lot of coconut cream fruit dip! It’s great for parties of any kind and I can guarantee your friends will ask you for the recipe. Just print them a copy, or I’d love for you to send them to my blog!
I’ve updated this post a few times, but I’m sharing it like new today because it’s so good and I’ve made a recipe video to show you just how easy it is to make! Enjoy my friends! You will fall in love with this coconut cream fruit dip! I just know it!
**5/18/15 – I’ve updated the recipe to the original amounts since posting half of the ingredients was confusing to so many.
- FULL RECIPE = party size (20+ servings)
- HALF RECIPE = snacking/family size (10 servings)
Want to get the cute serving tray that I have? Get it on Amazon.
Coconut Cream Fruit Dip
Ingredients
- 8 oz (226 g) block-style cream cheese
- 15 oz (425 g) can cream of coconut, (Not coconut milk or coconut cream! Find this in the aisle with the margarita mix & other mixers.)
- 8 oz (226 g) tub whipped topping, (Cool Whip)
Instructions
- In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone.
- Add the whipped topping and mix again.
- Serve with fruit or graham crackers. Keep refrigerated.
Video
Notes
- – TIP: Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese or using a stand mixer with the whisk attachment.
- – What is Cream of Coconut? It is coconut cream that has been presweetened, much like sweetened condensed milk. Find it in the aisle with the alcoholic mixers. Look for the Coco Lopez or Coco Real brands.
- – Not a fan of Cool Whip? Go ahead and whisk 1 cup of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form (easiest to do in a stand mixer).
Nutrition
Did you make this?
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How much sugar is in the coconut cream?
20g per serving for the Coco Lopez brand.
This looks really good…and really pretty. I’m guessing, though, that the bananas only look pretty for about 8 minutes.
Bananas are tricky to serve for sure. If you toss them in a little lemon juice, it helps.
Hello Amber. I am hosting a dinner party for about 20 people in couple of weeks. I don’t want to make it infront of them. Can I make the dip couple of hours before the guest will start to arrive and keep it in the refrigerator? Or it has to be made right before I decide to serve it? Sorry if my question sound dumb, but I have never made any dessert ever. So i really don’t know the rules of keeping this dip fresh and fluffy. The way it looks in the picture. Thanks.
You can definitely make it ahead of time. Make sure you use a hand mixer and mix out all the lumps of the cream cheese before adding the cream of coconut. If it still ends up lumpy, use the whisk attachment on a stand mixer. I haven’t had any problems with lumps, but a few others have, and those seem to be the best tricks. This dip lasts a good week in the refrigerator. Good luck, and enjoy!
This sounds like a good idea to use with another Pinterest tip I’ve been using successfully to make strawberries last longer. Laying strawberries on a jelly roll pan (cookie sheet w/sides at my house : ) ) unwashed, keeping them all separated so no one’s touching it’s neighbor, keeps any mold and yuk from spreading. Then just refrigerate. Wash as berries are used. The frig air seems to dry them on the outside a little bit, too, which keeps down the spoilage. I’ve had berries last a week this way. If I use the vinegar rinse, dry them well, spread out in a pan, and refrigerate, I bet more berries will survive fresh and pretty, if they last… I’ve had this dip and it’s delicious. A thought – switching the Cool Whip for real cream sweetened w/powdered sugar lets you sweeten to taste. I’ve gotten used to not wanting syrupy sweet things much anymore. I know, what’s wrong with me, right? It’s that extra 20 lbs, that’s what) Good job Amber. Love your presentation!
Hi Lee Ann! Thanks for your extra tips! I love them!
ThIs fruit dip is to die for! As impetuous as I as, I started mixing without reading and realized it looked “curdled”- I then read and realized that an immersion mixer will do the trick to lose the lumps! It worked fabulously!!! Thanks for posting recipe!
So glad you like it and got the lumps to smooth out! Thanks for your review!
Looks delicious! Thanks for sharing.
I don’t have a stand mixer. Can I use a hand mixer instead?
Absolutely! It might work better actually.
I love all of your recipes ideas that I have seen,but I really love this Coconut Cream Fruit Dip. I can’t wait to make it.
Thanks Marge! You will love this one! It’s one of my favorites!
Dang, this recipe had me on board until I reached the cool whip. What a bummer!
You must have missed the part in the notes of the recipe card where you can substitute heavy cream whipped with a little powdered sugar for the cool whip. 😉