Pina Colada Dip

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I love it when I can drink a pina colada. Or eat one.

This dip tastes remarkably like a pina colada and it takes two minutes to make, has three ingredients, and it’s vegan and gluten free. Do I have your attention?

Pina Colada dip in glass

In a sea of pumpkin cakes, pumpkin cookies, roasted vegetable soup, and other fall-inspired food, I figured I’d turn seasonally appropriate on it’s head and make this dip.

Then again, pina coladas know no season.

Pina Colada dip on crackers

If you like pina coladas, pineapple, and coconut, this is your dip. If you’re one of those “but I don’t like coconut” people, this is not the dip for you because it’s quite coconutty, as a pina colada is and should be.

I savored every chewy, texture-filled bite, largely from the sweetened shredded coconut that’s bound with creamy cream cheese. Feel free to use vegan cream cheese if that’s your preference. The bits of crushed pineapple further sweeten and add more texture and brightness to the tropical-infused spread.

I’ve made the dip both with and without adding rum. Malibu is especially delicious in it and if rum is added, this goes from a three-ingredient to a whopping four-ingredient recipe. Both versions are equally good. One will just get you in an island mood quicker than the other.

Pina Colada Dip in glass

The dip comes together in literally two minutes. To four ounces of softened cream cheese, which is half of a standard-sized plastic tub or half of a block, add the pineapple, and add the rum if it’s after five o’clock somewhere, and stir in the coconut. If you like a very densely packed spread, add more coconut or more pineapple to the four ounces of cream cheese. As written, it’s pretty dense, although it could hold even more if you like an uber-thick spread.

If you prefer something more along the lines of a pineapple-and-coconut-flavored-cream cheese, simply add less pineapple and less coconut, allowing the cream cheese to shine through more. Scott’s more of a cream cheese purist whereas I’m a texture and flavor infusion junkie. I won and this dip is chock full of pineapple and coconut and tastes much more like a pina colada than it tastes like flavored cream cheese. Actually, there’s very little cream cheese taste per se, rather it lends the creamy mouthfeel that I associate with pina coladas.

Pina Colada dip on bread

The beauty of this little dippity dip is that it doesn’t make a big batch, just a cup and a half, give or take. When I see recipes that start off by calling for two eight-ounce blocks of cream cheese, I always wonder if these people have hollow legs or are feeding football teams when needing a pound of cream cheese in one recipe. It sounds great and all though. Small batches of dip are my friend because I’ve never met a dip, condiment, spread, or chutney, that I didn’t love, want to layer on thick, and polish off immediately.

I’ve been slathering this on bread, bagels, crackers, and my spoon has found its way into the container. It’s probably not that much different than eating pineapple-coconut Greek yogurt. Or something like that mindgame I can play so well. The dip tastes best after it’s been out of the refrigerator about 15 minutes and the cream cheese softens, gets creamier, and the dip tastes even more like an island vacation.

Although I love drinking pina coladas, eating them has been even better.

Pina Colada Dip in glass

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Pina Colada Dip

By Averie Sunshine
This dip tastes remarkably like a pina colada. Sweet, creamy, and full of bright pineapple and creamy coconut flavor. The spread comes together in two minutes flat, is vegan, gluten-free, and uses just a three ingredients.
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 2
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Ingredients  

  • 4 ounces cream cheese, softened (half of most standard-sized blocks or tubs; use vegan cream cheese
  • cup crushed pineapple, with some juice included
  • 1 ½ tablespoons Malibu or other rum, optional
  • 1 cups sweetened shredded coconut flakes

Instructions 

  • In a medium-sized bowl, combine cream cheese, pineapple, and stir to combine. Optionally, add rum and stir to combine. Add coconut and fold it in, playing with the amount until dip is as dense and thick as desired. Serve immediately. Extra dip may be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1, Calories: 493kcal, Carbohydrates: 47g, Protein: 5g, Fat: 31g, Saturated Fat: 23g, Polyunsaturated Fat: 7g, Cholesterol: 57mg, Sodium: 372mg, Fiber: 5g, Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Malibu Rum Fruit Loops Treats – Malibu, Fruit Loops, white chocolate, sprinkles, and no-bake. Sounds like a good Friday night 10-minute project to me

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Coconut White Chocolate Chip Blondies – Rich, dense and full of coconut flavor, with white chocolate baked in, and dark chocolate drizzled on top. They’re almost fudge-like in texture

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Pineapple Banana & Coconut Cream Smoothie (vegan, GF) – Tastes like a virgin pina colada in healthy smoothie form

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Taste of the Tropics Smoothie (vegan, GF) – Another version of a healthy smoothie masquerading as virgin pina colada, but feel free to spike it

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Do you like pina coladas? Coconut? Pineapple?

I love them all and try to work coconut, coconut milk, coconut oil, or pineapple, into anything I possibly can; from sweets and desserts to savory food and soups and stir frys.

I hope it’s after 5 o’clock for you and your weekend has started or is in sight. Have a great one and thanks for the Pumpkin Whoopie Pies + Book Giveaway entries – winner announced next post.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Glad to have found this recipe and thank you! I like your “slather” ideas from bread to spoon. How about on a bar of dark chocolate?