Toasted Coconut Cheesecake Dip

I have been on a huge coconut kick lately. I feel like I just can’t get enough of it. I’m seeing it everywhere on Pinterest, and I cant stop pinning it all, I should probably just start a coconut board. Ive been seeing all of my favorite blogs produce something wonderful with coconut. Its one of my favorite flavors, and I’m putting it into everything that I can!

It can transport you and make you feel like you’re in the Caribbean, or sitting on the know, while watching the snow come down in blankets out there. Well.. a girl can dream, I’m still loving the coconut so keep it coming people!

Toasted Coconut Cheesecake Dip

The other day I wanted a coconut dessert,so I was going to make a big coconut cheesecake, but I’m all about instant gratification around here sometimes, and so is my son…I wonder where he gets that. Impatience can run in the family, apparently, plus my hubs hates coconut, and cheesecake…again, I don’t understand his palate sometimes. Anyhoo, since I didn’t want to have an entire cheesecake sitting there for me to pick at for days, I made a cheesecake dip..equally easy to pick at, not as big though.

Toasted Coconut Cheesecake Dip

This Toasted Coconut Cheesecake Dip was incredible! We ate the entire thing, and by we, I mean my 21 month old and I. Yes, I know. We ate it with fruit, with graham crackers, oh and you know, by the spoon(and finger) fulls. It was perfectly creamy, lightly sweetened, and the toasted coconut flakes gave it a wonderful texture and flavor. It was quick and simple to whip up, and a great snack. Using Fat-free cream cheese, improves my feelings about eating this whole thing..I would advise it, you may not be able to stop either!

Toasted Coconut Cheesecake Dip

Toasted Coconut Cheesecake Dip

Total Time: 15 minutes

Toasted Coconut Cheesecake Dip

A lightly sweetened cheesecake dip full of nutty coconut!


  • 8 ounces Fat Free Cream Cheese
  • 1/4 cup granulated sugar
  • 1/4 cup coconut milk
  • 1/2 teaspoon pure vanilla bean paste (or vanilla extract)
  • 1/4 cup shredded coconut flakes


  1. In a medium bowl with a hand mixer, beat together the cream cheese, sugar, coconut milk, and vanilla until smooth.
  2. In a small skillet, on medium-high, in one even layer across the bottom, toast your coconut. Watch it carefully, and toss it often until it turns a nice golden brown. About 3-5 minutes.
  3. Remove from heat and allow it to cool about 10 minutes before stirring it into the cream cheese mixture.
  4. Place in the fridge until ready to eat or serve.
  5. Serve with graham crackers or fruit!

16 thoughts on “Toasted Coconut Cheesecake Dip

  1. Pingback: Cheesecake Recipe Roundup! | Tales of an Overtime Cook

  2. I am on Weight Watchers but I really want to make this dip! Any chance you know the number of servings and serving size for this recipe? It sounds amazing!

    • The dip is slightly over 1 cup total. I suppose the serving size would be between 2 Tablespoons to a 1/4 cup, depending on that you could figure out the number of servings. So if you put 2 tablespoons as one servings, there would be 8 servings. If you did a 1/4 cup per serving, it would be 4 servings. Hope this helps!

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