This recipe for Coconut Fruit Dip, by Sarah Evans, is from The Ann Arbor 2nd Ward Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 oz cool whip 2 tsp. coconut extract 1 small pkg. instant vanilla pudding mix 3 T. Creme of Coconut (I uses coconut milk)
Make pudding by directions of the box. Thaw cool whip and fold into the pudding mix. Add the cream of coconut and extract. Stir and refrigerate for 3 hours. this is great with fresh pineapple, bananas, and strawberries.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.