Coconut Cream Pie Dip – Creamy coconut custard topped with whipped cream and toasted coconut. Serve with graham crackers or cookies for dipping.
A week or so ago I said that I was going to be sharing some lighter recipes over the next several weeks. This is not one of those recipes. This Coconut Cream Pie Dip is indulgent, decadent, and unbelievably delicious, and there is nothing “light” about it. So if you’re currently dieting, I apologize. But I had to do this.
This is essentially a bowl filled with the inside of a coconut cream pie. Serve it alongside graham crackers, cookies, or fruit for dipping – or just dig in with a spoon.
Coconut Cream Pie Dip
- Coconut Custard
- Freshly Whipped Cream
- Toasted Coconut
Tell me you don’t want to swan dive right into that?! Gah! You’ll find any reason to eat this – I certainly did.
Love Coconut? Me too! Try my: Coconut Cream Pie, Coconut Brownies, or Coconut Sugar Cookie Bars.
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Coconut Cream Pie Dip
Ingredients
Coconut custard:
- 1 cup coconut milk, not cream of coconut
- 1 cup whole milk
- 1/2 cup sweetened, shredded coconut
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
Topping;
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/8 teaspoon pure vanilla extract
- Toasted coconut, for garnish (see note)
- Graham crackers, cookies, or fruit, for dipping
Instructions
Make the custard:
- Put the coconut milk, whole milk, and shredded coconut in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, in a large bowl, whisk sugar, salt, egg yolks, and cornstarch (mixture will be thick). Once the milk is simmering, remove the saucepan from the heat and very slowly pour 1 1/2 cups of the warm milk into the egg mixture, whisking constantly as you pour (this will help slowly bring up the temperature of the eggs). Whisk really well to break up any lumps, and make sure that the hot liquid is added very slowly.
- Pour the warmed egg mixture into the saucepan and bring the whole mixture to a simmer over medium heat. Alternate whisking and stirring with a rubber spatula. After 3-5 minutes, it will be bubbling and thickened. Remove from the heat and stir in the vanilla extract and butter. Transfer to a bowl and refrigerate until chilled.
Assembly:
- Prepare the whipped cream: Using a hand mixer or stand mixer, whip the cream, powdered sugar, and vanilla extract for several minutes until thickened.
- Top the cooled custard with whipped cream, and garnish with toasted coconut.
Rochelle @ Oh So Sweet Baker says
This is such a cool idea. Now you can have a pie dessert without having to actually make the pie!
Celebrating Sweets says
Exactly! Just as tasty, with half the work. 😉
Leslie says
This is a great idea! I’m so glad it is Gluten Free!
Shashi at Savory Spin says
I so so love this idea! Only I don’t think I need anything other than a spoon to dip into this! 🙂
Rae says
Finally, a way to enjoy the best part of a pie!! How perfect is this for a girls’ night in?!
Patty K-P says
One of my FAVORITE pies! Love how with your version, I don’t need to fuss with the crust!
Gina Marie says
Since I suck at baking this is perfect for me! Plus anything coconut is winner!
Tom says
This was an awesome addition to the dip party I had!
Celebrating Sweets says
Fantastic! I’m so happy to hear that. Thanks for stopping by!