Pina Colada Dip
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It’s back to school for my kids this week! To celebrate I’m sharing easy after school and lunch box snacks every day this week taste tasted and kid approved by my own children. If you don’t have to be a kid to enjoy this – it’s delicious. Summer may be over but you can still feel have a taste of it with this Pina Colada Dip. Serve it with graham crackers and sliced fruit for dipping. My sister-in-law always talks about how my husband and I, two landlocked kids, found each other and share such a passion for the ocean and really all water. It’s true.
We recently went to Maui with some friends and after spending the whole day snorkeling and surfing we headed to the pool at our hotel. Our friends that we dragged along with us said, “Wow. You guys really like the water don’t you?” Um, yes. Doesn’t everyone? But you would be surprised that even though we were in beautiful Hawaii for a work trip, there were some people in our group that never left the hotel pool. That blows my mind.
We’re also obsessed with anything coconut – food, air freshener, lotion, candles, you name it. So coming up with a Pina Colada Dip was a breeze. It’s so easy and so good. I realize that coconut can be fairly polarizing but for you coconut lovers, this is for you.
You can totally send this to school as a fun lunch box treat! Use fruit or graham crackers for dipping.
Pina Colada Dip
Summer may be over but you can still feel have a taste of it with this Pina Colada Dip. Serve it with graham crackers and sliced fruit for dipping.
- 1 (8 oz.) package cream cheese, softened
- 1 (7 oz.) jar marshmallow creme
- 1 (8 oz.) can crushed pineapple, drained
- 3/4 cup sweetened flaked coconut
- HONEY MAID grahams and fruit for serving
- (optional) toasted coconut for garnish (see Note)
- In a medium bowl, beat cream cheese and marshmallow creme until fluffy.
- Fold in pineapple and coconut. Chill until ready to serve. Garnish with toasted coconut, a pineapple wedge and a cherry if desired. Serve with graham crackers and sliced fruit.
You can toast coconut several ways. You can bake it on a cookie sheet in the oven at 350 for 15-20 minutes or until golden brown. Since you won't need a lot for garnish I would probably just toast it in a pan on the stove until golden brown. You can even microwave it until golden brown, stirring frequently.