One of my favorite summer desserts is key lime pie but this recipe is a great alternative since it has all of the flavor without having to use an oven or a cooking blow torch (which nobody seems to have in real life). Plus, toasted coconut is an added bonus since nothing says summer more than the coconutty goodness of a piña colada. This is a great dish to share with friends and travels well (beachside picnics, we’re looking at you).

Coconut Key Lime Cheesecake Dip

  • Prep Time:30 minutes
  • Cook Time:2 minutes
  • Total Time:45 minutes
  • Servings:20
  • Medium

    Ingredients

  • 1/2 teaspoon butter
  • 1/2 cup coconut flakes
  • 8 oz cream cheese
  • 14 oz sweetened condensed milk
  • 1/2 cup key lime juice
  • Zest of 1 lime
  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • Graham crackers, cookies, or fruit to dip
Photo by Pippa Leigh
Photo by Pippa Leigh

Step 1

Melt butter in a medium frying pan. Toast coconut flakes over medium-low heat, stirring frequently, for about 5 minutes, until browned. Cool.

GIF by Pippa Leigh
GIF by Pippa Leigh

Step 2

In a large bowl, combine cream cheese, sweetened condensed milk, and key lime juice and mix with a hand mixer until smooth.

GIF by Pippa Leigh
GIF by Pippa Leigh

Step 3

Fold in toasted coconut and half the zest with a rubber spatula, reserving 1 Tablespoon for garnishing.

GIF by Pippa Leigh
GIF by Pippa Leigh

Step 4

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.

GIF by Pippa Leigh
GIF by Pippa Leigh

Step 5

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.

GIF by Pippa Leigh
GIF by Pippa Leigh