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a bowl of coconut fruit dip surrounded by strawberries and crackers
Print Recipe

Simple Coconut Fruit Dip

This simple coconut fruit dip is an easy no bake dessert recipe for kids to make and fun to pair with the book Chicka Chicka Boom Boom.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 252kcal
Author: Jade Jones

Equipment

  • Hand mixer
  • Mixing Bowl
  • Silicone spatula

Ingredients

  • 1 1/2 cup whipping cream cold
  • 2 1/4 cups powdered sugar divided
  • 2 teaspoon coconut extract divided
  • 8 ounces cream cheese room temperature
  • 1 1/2 cup shredded coconut
  • 1/2 cup canned coconut milk

Instructions

To make whipped cream:

  • In a medium sized bowl, add whipping cream, 1/4 cup of the powdered sugar, and 1 teaspoon coconut extract. Using a hand mixer, beat the cream until soft peaks form.

To make coconut dip:

  • In a separate bowl, beat cream cheese until light and fluffy. Add powdered sugar and coconut extract and beat again until it is smooth.
  • Then add the coconut milk and shredded coconut and beat until fully combined.
  • Carefully fold in whipped cream with a spatula. Keep refrigerated until ready to serve.
  • Serve with fruit or graham crackers or would be tasty in place of pudding in a parfait or trifle.

Notes

Can substitute thawed Cool Whip for the whipping cream and 1/4 cup powdered sugar.
Refrigerate leftovers in a covered container. Leftovers will keep for 2-3 days.