A fluffy, refreshing, and versatile desert hybrid – key lime cheesecake dip combined with freshly toasted coconut is perfect for graham cracker dunkin’!
Some of my best recipe ideas come to me when I’m almost fast asleep. You know, that moment when you can feel your muscles begin to twitch involuntarily as they relax, and the sounds in your head take over any external sounds coming from the outside world. It’s kind of fun, to be able to recognize that you’re drifting off to dreamland, and just as you are about to let go and doze off completely…
Your eyes snap open.
That sounds delicious.
Gotta write it down so I don’t forget it tomorrow!
And now, you’ve totally ruined your sleep cycle, but at least you’ve got a potential gold recipe waiting to be cooked up and perfected.
That’s pretty much exactly how this Coconut Key Lime Cheesecake Dip came to be, and I thought it would be the perfect snack to bring to any summer party!
I’m a big fan of dips. Salsas, hummus, guacamole. They’re an excellent conversation piece, make for a wonderful party food, and are also great to eat when you can’t be bothered to shut up long enough to chew a bite of non-appetizer food.
It wasn’t until last year, after I started this little blog, that I discovered how delicious sweet dips can be.
After scouring Pinterest for over an hour trying to come up with a quick dessert to take over to my Bestie’s house for an impromptu wine & sweets pool party for four, I ended up deciding on a Nutella dip, of which my Nutella Banana Cream Pie was born.
Hence why I find this dessert to be a perfect fit for a pool party spread. It’s cool, refreshing, light, and incredibly easy to eat – no spoons or napkins required, just whatever you want to eat it on. Graham crackers are a great standby, but I’ve also tried it on strawberries, apple slices, fresh mango, and frozen pound cake sticks, and haven’t been disappointed.
The toasted coconut was actually an afterthought, because I felt the bowl needed a bit more color, but the flavors just worked.
If you were to marry a key lime pie with a toasted coconut cheesecake, this is the kind of luscious offspring they would produce.
This is one of those desserts that can also be converted into a bunch of other desserts! You can just go ahead and assume that you’ll see this recipe used again in the near future, possibly with a few different flavor additions
Gotta get in all the summer flavors I can before autumn gets here and I’m all about pumpkin ‘n’ spice!
Even more desserts & cheesecake dip recipes to try!
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Coconut Key Lime Cheesecake Dip
- ½ cup sweetened coconut flakes
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- ½ cup key lime juice fresh or bottled
- Zest of 1 lime
- 1 cup heavy whipping cream OR 8 oz. store-bought whipped topping
- 1 teaspoon granulated sugar
- Toast coconut flakes in a medium frying pan over medium-low heat, stirring frequently, for about 5 minutes, until browned. Cool.
- In a large bowl, combine cream cheese, sweetened condensed milk, and key lime juice and mix with a hand mixer until smooth.
- Fold in toasted coconut and half the zest with a rubber spatula, reserving 1 Tablespoon for garnishing.
- In a clean bowl with a clean whisk attachment, whip heavy whipping cream and granulated sugar until soft peaks form. Fold whipped cream into cheesecake mixture.
- Refrigerate 15-30 minutes before serving. When ready to serve, garnish with remaining zest and toasted coconut, and enjoy with graham cracker, strawberries, or pound cake slices.