Pina Colada Fruit Dip
It’s creamy, fluffy, and perfectly sweet. I used coconut instant pudding and crushed pineapple to create that classic pina colada flavor that everyone loves so much.
This dip only takes 5 minutes to whip up and an hour to cool in the refrigerator before serving. It’s perfect for a summer barbecue, picnic, or late-night snack cravings.
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- 4 oz
- cream cheese, at room-temperature
- (7-ounce) jar marshmallow fluff
- (3.4-ounce) packet instant coconut pudding mix
- (8-ounce) can crushed pineapple
- (8-ounce) container whipped topping, thawed
- toasted coconut for topping
1In the bowl of a stand mixer attached with the whisk attachment, whip the cream cheese until smooth.
2Add the marshmallow fluff and coconut pudding.
3Whip until the mixture is light and fluffy and the pudding mix dissolves and is no longer gritty, about 3 minutes.
4Strain the crushed pineapple through a fine mesh sieve.
5Using your hands, press down on the pineapple until most of the juice is strained.
6Add the crushed pineapple to the cream cheese mixture and whisk until just combined.
7Fold in the whipped topping.
8Transfer the mixture to an airtight container and store in the refrigerator for at least an hour before serving.
9Top with toasted coconut.
10Serve with fruit, graham crackers, vanilla wafers, or pretzel sticks.