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  • Stefo Gonzalez

    Coconut Cream Fruit Dip. 3 ingredients: Cream of Coconut, Cream Cheese, & Cool Whip 4 oz cream cheese 1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.) 1/2 (8oz) tub Cool Whip 1. Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone. 2. Remove paddle, & fold in cool whip. 3. Serve with fruit or graham crackers.

  • Erin Gibson Darrow

    Coconut Cream Fruit Dip 4 oz cream cheese 1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.) 1/2 (8oz) tub Cool Whip Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone. Remove paddle, & fold in cool whip. Serve with fruit or graham crackers. coconut fruit dip.

  • Candace Piburn

    Coconut Cream Fruit Dip Ingredients 1 (8oz) pkg cream cheese1 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)1 (8oz) tub Cool Whip Instructions Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone.Remove paddle, & fold in cool whip.Serve with fruit or graham crackers. Notes *Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese, using the whisk attachment, or using a hand mixer if lumps become a problem. *No Cool Whip? Go ahead and whisk 1 cup of heavy whipping cream with ¼ cup of powdered sugar until stiff peaks form (easiest to do in a stand mixer).

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