Coconut Cream Fruit Dip

Prep Time 5

Total Time 5

Yields servings

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)

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.

- 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).