Looking for a sweet and tropical dip for all the fruit you will be eating this summer? This Coconut Cream Fruit Dip is great for dipping or for stirring fruit into. Bring it to any picnic or party and be prepared to hand out the recipe because it is that good.
I am slowly converting my non-coconut loving children into coconut lovers.
They used to resist anything and everything that had coconut in it. But since I happen to puffy heart love the white stuff, I just keep adding it to my baking and treats. And over time those picky coconut hating children of ours have started to “not mind” it.
Give me a few more months of adding coconut to everything, and I will be waiting for them to profess their love for all things coconut too.
A few weeks ago we had a ladies meeting at our church. Of course I had to bring some sort of dessert, right? These Coconut Oreo Shortcakes were on my counter waiting to go over, but I wanted something else. Some thing cool and creamy and delicious.
I opened the cupboards and stared into them. I heard angels start singing as I pulled the can of cream of coconut out of the back. This was it!
Usually I like to make this lemon cream fruit dip, but today my tropical loving tastebuds wanted a creamy, coconut dip. Or for eating by the spoonfuls. Whatever floats your boat!
Let’s talk about the cream of coconut for a sec, ok?
Head right to the alcohol aisle in your grocery store. This is NOT an alcoholic product, but they sell it in this aisle for drinks and such. One big tip for using this product: place the unopened can in a bowl of hot water to soften the cream. It is much easier to use when it is soft.Beat the cream cheese first. Then slowly add the cream of coconut and marshmallow cream to the mixture. If you add everything at once and try to beat it, you will have cream cheese chunks. It won’t affect the taste, but it won’t look as pretty and creamy. Trust me on this one!
A little bit of rum extract adds that extra hit of tropical island wonder to this dip. If you can’t find it or don’t like it, feel free to use vanilla. But seriously, try the rum extract first because it truly is amazing!
Fold in some Cool Whip so that the dip will have a fluffy texture. I like to use a flat rubber spatula to lift the mixture up and over. You can refrigerate the dip to chill it or just grab some fruit (or a spoon) and go to town on it.
The ladies in my church loved this coconut cream fruit dip and have been patiently waiting for me to post the recipes. Can I just say how much I love the support and love I get for my crazy baking from everyone in my life?
I absolutely adore sharing these recipes with the friends in my life and my awesome readers here. Without your support I wouldn’t be able to “work” the job of a life time. Thank you from the bottom of my heart!!!
Now run (do not walk, do not pass go) to the nearest grocery store because this dip needs to happen in your life ASAP!!!
I love creamy dips so much that I am looking forward to trying this Triple Berry Fruit Dip, this Two Ingredient Sugar Free Fruit Dip, and this Two Ingredient Fruit Dip with Fruit Skewers this summer as well.
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- 1 - 8 ounce package cream cheese, softened
- 1 - 15 ounce can cream of coconut
- 1/2 cup marshmallow cream
- 1 teaspoon rum extract
- 1 - 8 ounce container Cool Whip, thawed
- Beat the cream cheese until creamy.
- Place the can of cream of coconut in a bowl of hot water to soften. Open the can and spoon into the cream cheese. Beat again.
- Add the marshmallow cream and extract and beat again.
- Fold 2 cups Cool Whip into the creamed mixture gently. Refrigerate until chilled. Serve with fruit.
*The cream of coconut can be found in any grocery store in the alcohol aisle with the mixers. Cream of Coconut is non-alcoholic though!
Amount Per Serving:Calories: 112 Total Fat: 10g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 37mg Carbohydrates: 5g Fiber: 0g Sugar: 4g Protein: 1g
More delicious ways to enjoy coconut: