A fluffy, refreshing, and versatile desert hybrid - key lime cheesecake dip combined with freshly toasted coconut is perfect for graham cracker dunkin'!
Course Dessert
Cuisine American
Keyword cheesecake dip
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 6
Calories 519kcal
Author Erica
Ingredients
½cupsweetened coconut flakes
8ouncescream cheese
14ouncessweetened condensed milk
½cupkey lime juicefresh or bottled
Zest of 1 lime
1cupheavy whipping cream OR 8 oz. store-bought whipped topping
1teaspoongranulated sugar
Instructions
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.