1 cup toasted sweetened coconut flakes, divided
1/2 cup cream of coconut
8 oz chilled full-fat cream cheese
1 Tbs caramel sauce
1 tsp vanilla extract
1/4 tsp coconut extract (optional)
1 pinch salt
1 pinch ground nutmeg
1 1/2 cups chilled heavy cream
Step 1: Combine 3/4 cup toasted coconut, cream of coconut, cream cheese, caramel sauce, vanilla, coconut extract, salt, nutmeg, and heavy cream in a blender. Blend on high speed until mixture is smooth and combined, about 1 minute. Pour mixture into a bowl, cover, and refrigerate until mixture is thoroughly chilled, at least 2 hours.
Step 2: Remove dip from the refrigerator; beat with a hand mixer on high speed until light, fluffy, and holds stiff peaks. Garnish dip with remaining 1/4 cup toasted coconut just before serving.
cook’s note
Make sure to use cream of coconut, which is sweetened, not coconut cream. Cream of coconut is usually found in the liquor section of the grocery store. Also, be sure to shake the can or stir thoroughly before using, as the ingredients tend to separate.
