Pina Colada Dip Recipe

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Pina Colada Dip is an easy dessert dip with all the tropical flavors you love in a pina colada, but in a simple dip that takes just a few minutes to make! Serve this pineapple coconut dip with fresh fruit, Nilla wafers, graham crackers, or your favorite cookies. Add a sprinkle of toasted coconut, maraschino cherries and a pineapple crown and suddenly it becomes the centerpiece of any table.

This recipe for pina colada dip includes cream cheese, Cool Whip, marshmallow fluff, pineapple, and coconut and can be whipped up in 5 minutes whenever you might need a no-bake dessert or appetizer. Nothing too complicated which is ideal for hot summer days and when you are scrambling to get everything ready for guests.

This dip may be simple but is also eye catching and it’s flavors and vibe work so well for summer gatherings such as a luau, pool party, potluck, cookout and more. It would be perfect for many birthday party themes including under the sea, Moana, aloha, pineapple, flamingo, tropical, mermaid party, beach party theme, etc. So many fun possibilities!

I have made fruit dip with cream cheese and cool whip and fruit dip with marshmallow fluff but this pina colada dip recipe from Jamie Lea combines all three of these ideas and doubles as both a fruit dip and dessert dip. It’s fluffy, flavorful and the crunch from the toasted coconut adds so much texture.

Pina Colada Dip Recipe Ingredients

Just five ingredients are required to make this pineapple cream cheese dip:

• cream cheese
• whipped topping (Cool Whip)
• marshmallow fluff or marshmallow creme
• coconut flakes
• crushed pineapple
• toasted coconut*
• maraschino cherries for garnish (optional)
• whole pineapple garnish and dipping (optional)

Toasted coconut can be purchased or made from your coconut flakes. I do include instructions below on how to toast coconut if you’ve never done it before. It’s an added step but so worth it for the flavor and crunch.

While the whole pineapple is not necessary for this recipe, using the top as a centerpiece is a fun garnish option. The rest of the pineapple can then be served on the side and used for dipping.

How to Make Pina Colada Dip

This pina colada dip for fruit is pretty straightforward to make. Simply put all your base ingredients in a large mixing bowl. This includes softened cream cheese, marshmallow fluff, crushed pineapple, coconut flakes, and Cool Whip.

Mix on high until well combined and smooth. Refrigerate at least one hour.

Before serving, top with toasted coconut. (See instructions below for how to toast coconut in your oven.)

Add maraschino cherries that have been rinsed and dried (to avoid bleeding) for a pop of color if desired.

You can certainly serve this pineapple dip just like this. But if you want an extra tropical feel, you can add the top part of a fresh pineapple as the centerpiece and eat around it.

I love toasted coconut in desserts. I used it as a topping in a strawberry poke cake with pudding and it really took the overall flavor to another level.

How to Toast Coconut

Preheat your oven to 325°F. Place your coconut flakes in a thin, single layer on an ungreased baking sheet. (If you have parchment paper, even better.) Stir every couple of minutes until slightly brown. Then stir about every 30 seconds until light golden brown. This will take about 5-10 minutes or so. Do not over crowd the coconut and be sure to keep close on eye on it so it doesn’t burn.

You don’t need parchment paper if you keep a close eye on it and stir often so it doesn’t start to stick. It does however help the coconut to cook more evenly and makes it easier to transfer without spilling after baking.

This recipe is sure to become one of your new favorites for its easy prep, versatility and overall flavor!