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Everything you want in the classic poolside cocktail in dip form — coconut, pineapple and rum. This Pina Colada Dip is perfect for strawberries, pineapple, banana, and Brownie Brittle!
I know it’s not summertime, and a frozen Pina Colada is probably the last thing on your mind as you’re looking to eat right in the new year, but I promise I have good reason for sharing this Pina Colada Dip with you today. If you just so happen to be somewhere in the world where winter means below freezing temperatures, sweaters and scarves and lots of snow, I’ll bet you dream of being whisked away on a tropical vacation. If you’re like me, you already live in a tropical paradise (not to rub it in or anything…) and can go outside and lie by the pool or at the beach in 80 degree temperatures in the beginning of January. Yes, that is how I spent last weekend. Although I wish I could save you all from the cold and bring you down to Florida with me, I’m not sure my budget allows for that — so I made you dip instead.
Pina Colada dip.
Cold, creamy, coconutty, rum-filled Pina Colada Dip. The perfect dip for strawberries, pineapple chunks and banana slices — but an even better dip for Brownie Brittle! You know you love those crispy brownie-like crackers. Brownie Brittle is one of my favorite sweet snacks and I’m always looking for fun new ways to enjoy it. I’ve eaten Brownie Brittle with Ginger-Pear Marmalade and Brown Sugar Cinnamon Cheesecake Dip, and now it’s time for Pina Colada Dip.
Coconut is the stand-out flavor in this dip. It really makes you feel like you’re eating a Pina Colada! You get everything you’d expect from this classic poolside cocktail — pineapple, coconut, rum — it’s all there. Dunk your Brownie Brittle in Pina Colada Dip, close your eyes and take a bite and forget all about the driveway full of snow you have to shovel later…
- 8 oz. fat-free whipped topping, thawed
- 1 3.4 oz package coconut cream pudding mix
- 1.5 oz white rum
- 1 tsp coconut extract
- 1 20 oz. can crushed pineapple, drained
- 1 cup sweetened shredded coconut
- Add whipped topping, coconut cream pudding mix, rum and coconut extract to a medium bowl. Use an electric hand mixer to beat until well combined.
- Add crushed pineapple and continue to mix well. Fold in the shredded coconut.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve with fruit and your preferred flavor of Brownie Brittle.
Disclaimer: This is a sponsored post by Brownie Brittle. As always, all opinions are 100% my own.
