Coconut Cream Pie Dip

Coconut Cream Pie Dip

Ingredients:
1 package (3.4 oz) instant coconut cream pudding mix
2 cups cold milk
1 cup sweetened shredded coconut
1 cup whipped cream or cool whip
1/2 cup powdered sugar
1 teaspoon vanilla extract
Graham crackers, cookies, or fruit for dipping
Instructions:
In a large bowl, whisk together the pudding mix and milk until well combined. Let it sit for about 5 minutes to thicken.
While the pudding is setting, toast the shredded coconut. Spread it out on a baking sheet and bake at 350°F for 3-5 minutes, or until golden brown. Be sure to keep a close eye on it, as it can burn quickly.
Once the pudding has thickened, fold in the whipped cream, powdered sugar, and vanilla extract until well combined.

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