This little beauty (from the blog South Your Mouth) won me 1st place (and $80!!) in a dip competition!!! It is delicious and all my friends raved. Everyone asked for the recipe, so, here it is girls....
Oh by the way, I made this dip twice....once with the large box and once with the small box of pudding. It is MUCH better with the small box!!!! So, please take my advice and use the 3.4oz box!
Warning*** This dip is super addictive and many friends said they just wanted a spoon to dig in and eat it like pudding!!
Coconut Cream Pie Dip
1 15-oz. can cream of coconut
1/4 cup milk
1 large (5.1 oz) box instant vanilla pudding mix <I used a 3.4oz box of pudding>
1 14-oz. can sweetened condensed milk
2 cups sweetened flaked coconut, toasted and divided
1 8-oz tub cool whip, thawed
Graham crackers or shortbread cookies for dipping
Add cream of coconut and milk to a stand mixer or large bowl (using a hand-held mixer) and mix on medium speed until smooth. Add pudding mix and sweetened condensed milk and mix until thoroughly combined. Fold in a heaping cup of toasted coconut and cool whip and mix until just combined.
Add mixture to a serving bowl and refrigerate for four hours. Garnish with remaining toasted coconut.
Serve with graham crackers or shortbread cookies.
You can absolutely use the dip as pie filling. This recipe will easily fill two prepared pie crusts.