Pina Colada Dip
This creamy Pina Colada Dip combines pineapple, coconut, cream cheese, Cool Whip, and marshmallow fluff for an easy tropical dessert. Serve it with fresh fruit, Nilla wafers, graham crackers, or your favorite cookies for a delicious dessert dip for your next summer gathering, potluck or birthday party!
Ingredients
- 1 brick 8 oz cream cheese softened
- 1 tub 8 oz whipped topping (COOL WHIP) fully thawed
- 1 jar 7.5 oz marshmallow fluff (or marshmallow creme)
- 1 cup crushed pineapple well drained
- 1 cup sweetened coconut flakes
- 1/2 cup toasted coconut (purchased or made)
- maraschino cherries rinsed and dried for garnish (optional)
- fresh pineapple top for garnish, optional
- fresh fruit, graham crackers, nilla wafers, etc for dipping
Instructions
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In a large mixing bowl, add cream cheese, whipped topping, marshmallow fluff, crushed pineapple and coconut flakes.
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Beat well on high until well combined.
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Transfer to a serving dish. Cover and chill until ready to serve, at least one hour.
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Before serving, top with toasted coconut* maraschino cherries and pineapple top in the center if desired.
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Serve with fresh fruit, wafers, graham crackers and/or cookies.
Recipe Notes
Can be stored in refrigerator in an airtight container up to 3 to 4 days. Best enjoyed in 1 to 2 days once prepared.
*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.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. These nutrition facts are for the base dip only without toppings or dippers.