I made this for a party once and the entire thing was gone before I could even catch my bite

There's something magical about the combination of coconut and cream, a duo that transports you to a tropical paradise with every bite. This Coconut Cream Pie Dip is no exception. It's a delightful dessert that's perfect for any occasion, whether you're hosting a summer barbecue, a holiday gathering, or simply enjoying a quiet night in. The creamy, coconutty goodness, paired with a variety of dippables, is sure to be a hit with everyone.

I remember the first time I made this dip. It was for a family reunion, and I was looking for something unique and easy to share. I stumbled upon this recipe, and it was an instant success. My family couldn't get enough of it, and I was bombarded with requests for the recipe. It's now a staple at our family gatherings, and I'm sure it will become one in your home too. So, save this recipe, make it, and let the compliments roll in.

1 package (3.4 oz) instant coconut cream pudding mix
2 cups cold milk
1 cup sweetened shredded coconut
1 cup whipped cream or cool whip
1/2 cup powdered sugar
1 teaspoon vanilla extract
Graham crackers, cookies, or fruit for dipping

In a large bowl, whisk together the pudding mix and milk until well combined. Let it sit for about 5 minutes to thicken.

While the pudding is setting, toast the shredded coconut. Spread it out on a baking sheet and bake at 350°F for 3-5 minutes, or until golden brown. Be sure to keep a close eye on it, as it can burn quickly.

Once the pudding has thickened, fold in the whipped cream, powdered sugar, and vanilla extract until well combined.

Stir in about 3/4 of the toasted coconut, reserving some for garnish.

Transfer the dip to a casserole dish and sprinkle the remaining toasted coconut on top for garnish.

Serve with graham crackers, cookies, or fruit for dipping. Enjoy!