Pina Colada Dip

5 from 1 vote

Sweet, tropical, fluffy Pina Colada Dip is a breeze to make using only five simple ingredients and is the perfect poolside summer snack!

Course Appetizer, Dessert

Cuisine American

Keyword pina colada dessert dip, pina colada dip

Prep Time 5

Chilling Time 1

Total Time 1 5

Servings cups

Calories 177kcal

Author Aubrey

Equipment

Ingredients

16 ounces cream cheese softened
7 ounces marshmallow fluff
8 ounces crushed pineapple drained well
1 cup sweetened coconut flakes
½ teaspoon vanilla bean paste or vanilla extract
¼ cup toasted coconut flakes for garnish (see note)

Instructions

Add the cream cheese, marshmallow fluff, pineapple, coconut flakes, and vanilla bean paste to a large mixing bowl. Mix until evenly combined.
Cover the bowl with plastic wrap, and refrigerate for at least one hour before serving. (I make the toasted coconut while that dip is chilling.)
Transfer the dip to a serving bowl, top with toasted coconut. Serve with graham crackers, Nilla wafers, or you favorite dippers.

Notes

You can use toasted or untoasted coconut flakes to top this dip. I prefer the extra flavor and slight crunch of toasted coconut personally.

To make toasted coconut: Spread 1/4 cup of coconut flakes out on a baking sheet. Bake at 350 degrees F for about 5 minutes, until the flakes turn a light golden brown color, or a little longer as needed. Just keep an eye on things as the coconut can burn quickly. Take the baking sheet out of the oven, and transfer the coconut to a bowl to cool.

Nutrition