PIÑA COLADA FRUIT DIP – Creamy fruit dip made with coconut pudding and crushed pineapple. It’s a refreshing appetizer that pairs beautifully with all your favorite fresh fruits.
It’s been cold in Colorado, and I do mean COLD. The single digit weather has been emphasized by the fact that I recently returned from traveling with my family to the warm beaches of Mexico.
So, naturally I needed something to bring back that tropical vibe. Nothing says tropical like piña colada, in fruit dip form.
Piña Colada Fruit Dip is incredibly creamy and delicious. I definitely ate more than I should have. It was an instant favorite!
This recipe calls for coconut cream pudding. I wasn’t able to find it at any of my local stores, but I did find it online on Amazon and Walmart.
You can serve Piña Colada Fruit Dip with more than just fresh fruit! For more variety, add vanilla wafers, graham crackers and pretzels.
It’s important to strain the pineapple and really squeeze out the liquid. If you do that, you shouldn’t have any issues with the dip getting runny, even after a few days in the fridge. Store the dip in the fridge in an airtight container for 2-3 days.
Looking for more delicious fruit dip options? Try my Caramel Toffee Fruit Dip or Vanilla Fruit Dip.
Here’s what you need to make Piña Colada Fruit Dip…
- Cream cheese
- Marshmallow fluff
- Instant coconut pudding mix
- Can crushed pineapple
- Whipped topping
- Toasted coconut
Piña Colada Fruit Dip
PIÑA COLADA FRUIT DIP - Creamy fruit dip made with coconut pudding and crushed pineapple. It's a refreshing appetizer that pairs beautifully with all your favorite fresh fruits.
Ingredients
- 4 ounces cream cheese, at room temperature
- 1 (7ounce) container of marshmallow fluff
- 1 (3.4 ounce) package of instant coconut pudding mix
- 1 (8 ounce) can crushed pineapple
- 1 (8 ounce) container of whipped topping, thawed
- Toasted coconut, optional
Instructions
- In a stand mixer, add the cream cheese. Using the paddle attachment mix until smooth.
- Add in the marshmallow fluff and instant coconut pudding. Mix until fluffy and completely incorporated, about 2-3 minutes.
- To drain the liquid from the crushed pineapple, add the pineapple to a fine mesh strainer and use a spatula or spoon to squeeze out as much of the liquid as possible.
- Add the strained pineapple to the cream cheese mixture, mix until just combined.
- Fold in the whipped topping.
- Chill in the fridge in an airtight container for at least an hour.
- If desired, top with toasted coconut.
- Serve with fresh fruit, vanilla wafers, and graham crackers
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 217mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from One Sweet Mess
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