Ingredients
Scale
- 3 oz instant coconut cream pudding
- 2 cups whole milk
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 8 oz Cool Whip topping (thawed)
- 1 cup sweetened coconut flakes
- Toasted coconut flakes (for serving)
- Graham crackers, Nilla Wafers, or banana (for serving)
Instructions
- In a large bowl, whisk together the pudding mix and milk for about 2 minutes until thickened. Set aside.
- In another bowl, beat the softened cream cheese and powdered sugar with an electric mixer until fluffy. Fold in the Cool Whip and sweetened coconut flakes.
- Gently combine the pudding mixture with the cream cheese mixture until fully blended.
- Cover and refrigerate for 1-2 hours to thicken.
- Before serving, top with toasted coconut flakes and enjoy with graham crackers, Nilla Wafers, or banana slices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 160
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg