Coconut Cream Pie Dip

View photos and entire recipe article HERE
Recipe by South Your Mouth

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

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.