The Vegan Pina Colada Dip is a delicious recipe. This two-minute-to-make, three-ingredient dip tastes strikingly like a pina colada and is free of gluten and dairy.
Tips for making this recipe:
Every single chewy, textural mouthful, mostly from the shredded coconut that has been sweetened and combined with smooth cream cheese. If you would rather use vegan cream cheese, by all means, do so. The crushed pineapple pieces give the tropically inspired spread even more sweetness, texture, and brightness.
With only two ingredients—the cream from a can of coconut milk and a little sugar—it’s easier to prepare than it seems. Reminiscent of a Caribbean beach, dipping a freshly cut (or better still, grilled) pineapple slice into this whipped coconut will transport you there.
The cream of cow’s milk is used in the majority of whipped cream recipes. Some unfortunate people, nevertheless, are unable to consume dairy products.
Vegan Pina Colada Dip
Ingredients:
Malibu: 1/2 tsp.
Cream cheese: 4 oz.
Shredded coconut flakes: 1 cup.
Crushed pineapple: 1/3 cup.
Instructions:
Take the cream cheese and pineapple, combine them in a small basin, and stir. Stir in the rum, if using, and mix thoroughly.
When you get the proper thickness and density for the dip, experiment with the amount of coconut and fold it in. Serve right away.
Notes:
Keep extra dip in the freezer for up to five days in an airtight vessel.
To prepare a larger batch of dip, you may double the ingredients and store them in an airtight container for later use.
Frequently Asked Questions:
