Coconut Cream Pie Dip
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.
Prep Time 20 minutes mins
Chilling Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
- 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
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.
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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.