Easy Key Lime Pie Dip is creamy with crunch from toasted coconut. It’s a no-bake dessert that’s also freezer-friendly for a cool treat at any time.
Much like our No-Bake Mini Cheesecakes, we used to put this creamy key lime filling in a graham cracker pie crust at our Make-Ahead Meal Store. No oven needed!
But, sometimes you don’t want an entire pie, with a calorie-laden crust staring up at you! So, single-serve, no crust Key Lime “Dip” that can be stored in the freezer was born!
Add lots of fresh fruit for dipping on the side and there’s even more reason to stash some containers away for later.
This can be a super easy recipe. Or, you can take a few extra steps and make it extra special when it’s a recipe for backyard cookout.
How to Toast Coconut
This dip has a crunchy texture and color from toasted coconut. Place sweetened coconut in a skillet and cook for about 5 minutes over medium-high heat. Unsweetened coconut is okay too!
You don’t need to do anything to the skillet first. But, shake the pan or stir the coconut frequently to make sure it doesn’t burn. If you are okay with a slightly chewy texture, then don’t bother with the toasting step.
If you’re not a fan of coconut, then leave it out altogether. It’s all good!
Key Limes vs Key Lime Juice
Don’t even think about using Persian limes, which are readily available in the grocery store. Key limes are more acidic and have more bite. I can always tell when an imposter has been used in this recipe.
Yet…key limes are very, very small and labor-intensive to juice. Check out the size in the picture below.
If you use real key limes, then zest 2 to punch up the key lime flavor even more. Why not?!
If you’re not up for juicing limes, then try Nellie & Joe’s Key West Lime Juice. It’s the best! We use it in our Key Lime Cookies too.
Add condensed milk, whipped topping, key lime juice, and toasted coconut to a bowl and mix everything together. Save some toasted coconut to sprinkle on top!
This recipe works with full fat, low-fat or no-fat products, whatever you’re used to.
Now, wait. You’ll test it. You’ll like it. You may even love it. It’s still a little runny.
Allow it to firm up in the refrigerator for at least 15 minutes. In about an hour it will be even firmer. You’ll like it even more!
What to Serve With Key Lime Pie Dip
- A spoon! It really doesn’t need anything else to be absolutely delicious!
- Make a trifle, with layers of crumbled graham crackers dip and fruit. Mason jars are great for single servings.
- Graham crackers for dipping.
- Fruits, such as strawberries, pineapple, and apple slices for dipping.
- Fill full size, or individual-sized, graham cracker crusts for a more traditional pie.
- Top with mini chocolate chips!
How to Freeze
Hopefully, you have some dip remaining after you make a batch. If so, portion it out in freezer-safe containers. We use 1 cup plastic or glass containers with a lid.
Cover and freeze containers for up to 2 months for best quality. Defrost frozen servings in the refrigerator for several hours or microwave for about 5 seconds.
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Key Lime Pie Dip Recipe
- 1/3 cup sweetened coconut flakes
- 14 ounces sweetened condensed milk 1 can
- 8 ounces whipped topping any kind
- 1/2 cup key lime juice
- Graham crackers or fruit for dipping
- Toast coconut flakes on the stove-top by heating them in a pan over medium high heat for about 5 minutes or until lightly browned and fragrant. Stir frequently.
- Add sweetened condensed milk, whipped topping and lime juice to a large bowl and stir until well combined.
- Fold in most of the coconut flakes, reserving about 1 Tablespoon to sprinkle over the top of the dip.
- Chill dip in the refrigerator for about 15 minutes prior to serving.
- Serve with graham crackers or fruit.