Pina Colada Dip

Summer may be over but you can still feel have a taste of it with this Pina Colada Dip. Serve it with graham crackers and sliced fruit for dipping.

PINA COLADA DIP

My sister-in-law always talks about how my husband and I, two landlocked kids, found each other and share such a passion for the ocean and really all water. It’s true.

We recently went to Maui with some friends and after spending the whole day snorkeling and surfing we headed to the pool at our hotel. Our friends that we dragged along with us said, “Wow. You guys really like the water don’t you?” Um, yes. Doesn’t everyone? But you would be surprised that even though we were in beautiful Hawaii for a work trip, there were some people in our group that never left the hotel pool. That blows my mind.

We’re also obsessed with anything coconut – food, air freshener, lotion, candles, you name it. So coming up with a Pina Colada Dip was a breeze. It’s so easy and so good. I realize that coconut can be fairly polarizing but for you coconut lovers, this is for you.

Here’s your lineup of ingredients: graham crackers, coconut, crushed pineapple, cream cheese

You can totally send this to school as a fun lunch box treat! Use fruit or graham crackers for dipping.

OTHER DIP RECIPES:

• Strawberry Cheesecake Dip
• Beef Enchilada Dip
• Buffalo Chicken Dip
• Pizza Dip
• Mediterranean 7-Layer Dip
• Cowboy Caviar Dip
• Hot Artichoke and Spinach Dip
• Greek Salsa
• BLT Dip
• Warm Bacon Cheese Dip

Pina Colada Dip

4.75 from 4 votes

Summer may be over but you can still feel have a taste of it with this Pina Colada Dip. Serve it with graham crackers and sliced fruit for dipping.

Print Pin Rate

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 12 servings

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1 (7 oz.) jar marshmallow creme
• 1 (8 oz.) can crushed pineapple, drained
• 3/4 cup sweetened flaked coconut
• HONEY MAID grahams and fruit for serving
• (optional) toasted coconut for garnish (see Note)

Instructions

 

• In a medium bowl, beat cream cheese and marshmallow creme until fluffy.
• Fold in pineapple and coconut. Chill until ready to serve. Garnish with toasted coconut, a pineapple wedge and a cherry if desired. Serve with graham crackers and sliced fruit.

Notes

You can toast coconut several ways. You can bake it on a cookie sheet in the oven at 350 for 15-20 minutes or until golden brown. Since you won't need a lot for garnish I would probably just toast it in a pan on the stove until golden brown. You can even microwave it until golden brown, stirring frequently.

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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