A silky, no‑bake dip that tastes like coconut cream pie—made from a custard base of eggs and half‑and‑half, folded with Cool Whip, and sprinkled with toasted coconut. Serve with cookies or crackers.
Why You Will Love This Recipe
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All the flavor of coconut cream pie—no crust, no bake.
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Creamy, luscious texture from custard + whipped topping.
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The toasted coconut gives aroma and crunch.
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Easy to prepare ahead and chill.
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Perfect pairing with light dippers like graham crackers or fruit slices.
Coconut Cream Pie Dip
Coconut Cream Pie Dip captures the indulgence of a classic dessert in a scoopable, no‑crust format. The base begins as a classic pudding‑style custard: sugar and cornstarch whisked with half‑and‑half and egg yolks, cooked until thickened. Into that warm pudding you incorporate butter, shredded sweetened coconut, and vanilla for richness and tropical flavor. Once cooled, the custard is folded into thawed Cool Whip, turning it into a light yet lush dip. The whipped topping lifts the density, allowing the coconut flavor to shine without heaviness.
What makes this dip especially appealing is the harmony between creamy custard and whipped lightness, punctuated by coconut texture. Serving it chilled allows the flavors to meld and the texture to stabilize. Toasted coconut sprinkled on top adds visual appeal and a toasty aroma that complements the sweet coconut filling. The absence of a crust makes it versatile—you can enjoy it with graham crackers, vanilla wafers, teddy grahams, or even fruit slices. It’s a flexible, indulgent, and crowd‑friendly dessert alternative to pie.
Servings
About 8–10 servings
Time
| Task | Duration |
|---|---|
| Mix & cook custard | ~10 minutes |
| Stir in butter, coconut, vanilla & cool | ~5 minutes |
| Fold in Cool Whip | ~2 minutes |
| Chill | ≥ 1 hour |
| Total time | ≈ 1 hour 20 minutes |
Ingredients
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¾ cup sugar
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¼ cup cornstarch
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2 cups half‑and‑half
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4 egg yolks
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3 Tbsp butter
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1¼ cup sweetened shredded coconut
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1½ tsp vanilla extract
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8 oz Cool Whip, thawed
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Garnish: toasted coconut
Instructions
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In saucepan, combine sugar and cornstarch. Add half‑and‑half and egg yolks; whisk until smooth.
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Cook over medium heat, stirring constantly until mixture comes to a boil and thickens (~1 minute).
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Remove from heat; stir in butter, shredded coconut, and vanilla until fully incorporated. Let cool slightly.
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Cover the surface with plastic wrap (to prevent skin) and cool completely.
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Once cooled, fold in the thawed Cool Whip until uniform.
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Transfer to serving bowl, top with toasted coconut, then chill for at least 1 hour.
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Serve with graham crackers, vanilla wafers, teddy grahams, or fruit.
Tips
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Be sure to whisk continuously while cooking the custard to prevent lumps.
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Using plastic wrap directly on the surface avoids custard skin.
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Use full-fat half‑and‑half for richer flavor.
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Toast coconut lightly before using to enhance aroma.
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Chill well before serving so the dip holds shape.
Coconut Cream Pie Dip
Ingredients
- ¾ cup sugar
- ¼ cup cornstarch
- 2 cups half‑and‑half
- 4 egg yolks
- 3 Tbsp butter
- 1¼ cup sweetened shredded coconut
- 1½ tsp vanilla extract
- 8 oz Cool Whip thawed
- Garnish: toasted coconut
Instructions
- In saucepan, combine sugar and cornstarch. Add half‑and‑half and egg yolks; whisk until smooth.
- Cook over medium heat, stirring constantly until mixture comes to a boil and thickens (~1 minute).
- Remove from heat; stir in butter, shredded coconut, and vanilla until fully incorporated. Let cool slightly.
- Cover the surface with plastic wrap (to prevent skin) and cool completely.
- Once cooled, fold in the thawed Cool Whip until uniform.
- Transfer to serving bowl, top with toasted coconut, then chill for at least 1 hour.
- Serve with graham crackers, vanilla wafers, teddy grahams, or fruit.
Notes
- Be sure to whisk continuously while cooking the custard to prevent lumps.
- Using plastic wrap directly on the surface avoids custard skin.
- Use full-fat half‑and‑half for richer flavor.
- Toast coconut lightly before using to enhance aroma.
- Chill well before serving so the dip holds shape.
