Prep 20 mins
Cook 0 mins
The lady who catered my daughters wedding gave me this recipe, it is by far the best fruit dip ever.
- 1 (15 ounce) can cream of coconut (Coco Lopez brand preferred)
- 12 ounces cream cheese
- 1 cup powdered sugar
- maraschino cherry juice (just for coloring)
- soften cream cheese, mix with Coco Lopez (I use a mixer on med.)
- add powdered sugar and cherry juice just to color a pretty pink color.
- Serve with mixed fruit.
This is my favorite fruit dip recipe & I love the flavor the coconut milk adds. It gives it a slight tropical taste and really enhances all fruits. I personally am a huge coconut fan, but this dip does not have an overwhelming coconut flavor -it's a wonderful touch. It took me a while to find a recipe that used coconut milk & your's was perfect. I made it for a girl baby shower & the pink tint the cherry juice adds was perfect. I actually thought I remembered the recipe & ended up adding a tub of cool whip (small tub) along with all the other ingredients. It neither added or took away from the dish, but ended up making a gigantic amount -which allowed us all to take home leftovers -a blessing in disguise. Just chop up an apple & you have a yummy desert. This is a definite keeper recipe & thank you so much for posting.
I was disappointed with this, but it may just be from unspecific directions. My grocery store did not have a brand called Coco Lopez, so I asked for the substitute. The guy told me it was coconut milk. Now that I've made the recipe I wonder if it should have been cream of coconut. My dip was too runny and did not taste like coconut.
Very good! I added crushed, drained pineapple, only 1/2 c 10X sugar and it tasted like a pina colada on my fruit salad! YUMMY!