Description
This refreshing Pina Colada Fruit Dip blends the tropical flavors of pineapple and coconut into a creamy, delightful dip perfect for summer gatherings and parties. Combining smooth cream cheese, crushed pineapple, shredded coconut, and whipped topping, this no-bake appetizer or dessert dish is quick to prepare and best served chilled alongside fresh fruit.
Ingredients
Scale
Dip Ingredients
- 1 (8 oz) package cream cheese, softened
- 1 cup crushed pineapple, well drained
- ½ cup sweetened shredded coconut
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1 tablespoon pineapple juice
- 1–2 teaspoons coconut extract (to taste)
Optional Garnishes
- Toasted coconut
- Maraschino cherries
Instructions
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it reaches a smooth and creamy consistency, ensuring no lumps remain.
- Add Pineapple and Coconut: Stir in the well-drained crushed pineapple, sweetened shredded coconut, pineapple juice, and coconut extract. Mix thoroughly until all ingredients are fully combined for a tropical flavor base.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping with a spatula until the mixture is light and fluffy, keeping the airy texture intact.
- Chill the Dip: Cover and refrigerate the dip for at least 1 hour to allow the flavors to meld and the texture to firm up slightly.
- Garnish and Serve: Before serving, garnish with toasted coconut or maraschino cherries if desired. Serve cold with fresh fruit such as strawberries, pineapple chunks, grapes, or melon slices for dipping.
Notes
- For a thicker dip, reduce or omit the pineapple juice.
- For a lighter version, use light cream cheese and light whipped topping.
- Store the dip covered in the refrigerator for up to 3 days to maintain freshness.
