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
Ingredients
Instructions
Melt butter in a medium frying pan. Toast coconut flakes 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.