Prep 5 mins
Cook 0 mins
This is an excellent summer dip. My mom always served this in a pineapple boat.
- 226.79 g package whipped cream cheese
- 236.59 ml crushed pineapple, drained
- 236.59 ml flaked coconut
- 6.16 ml ground ginger
- 14.79 ml lemon juice
- 118.29 ml pecans
- Mix all of the ingredients until blended well.
- Chill and serve with crackers.
This is a delicious fruit dip. I did reduce the ginger to 1/2 teaspoon and omitted the lemon juice. I also omitted the pecans only because I didn't have any on hand. We enjoyed the dip with fresh strawberries and graham crackers for a light dessert. Thanks for sharing the recipe!
Mmm, what a yummy sweet dip! Loved it! :) I used half cream cheese and half coconut flavoured yogurt as thats what I had on hand. Also I left out the lemon juice and reduced the ginger a tad due to personal preference.
THANK YOU SO MUCH for sharing this great recipe with us, gardenz!
Made and reviewed on recommendation of Azparzych July 2011.
I made this for New Year's Eve and it was a big hit!! I made it a day in advance and let it chill and mix together really well. It was sweet, but not too sweet. I served it with pretzel crisps. I will be making this often!!