This sweet and creamy piña colada fruit dip is just perfect for dunking fresh pineapple, strawberries, or crisp ginger cookies into at your next party.
PREP TIME 5 minutesminutes
TOTAL TIME 5 minutesminutes
YIELD 20servings
Ingredients
1(8 oz) package of cream cheesesoftened
1container of marshamallow creme
8oz.can of crushed pineappledrained
1/2cupshredded coconutplus more for garnishing
Instructions
Add the cream cheese to a large mixing bowl. Use a hand mixer to beat it on medium-high until smooth.
Scrape the bowl with a spatula. Add the marshmallow creme (fluff) to the bowl and combine it with the cream cheese with the mixer on medium low.
Scrape the sides of the bowl and the beater blades. Add the drained pineapple and coconut to the bowl and gently fold it into the creamy mixture.
Pour the dip into a serving bowl and chill for 3 hours or overnight. Be sure to cover it tightly.
Garnish with additional coconut on top before serving alongside fresh fruit and gingersnap or gingerbread cookies.
Recipe Notes
Toasted coconut:For a pretty garnish, you can toast additional coconut. Spread the coconut on a cookie sheet in a thin single layer. Bake it in the oven at 325 degrees for 5 minutes or until just toasted. Be careful, it will burn quickly.