Key Lime Dip Recipe in cup

Key Lime Dip with Toasted Coconut

This creamy key lime dip gets a bit of crunch from toasted coconut. Easy, freezer-friendly recipe for a cool treat any time.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 323kcal
Author Marjory Pilley


  • 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.


This dip makes a great no-bake pie base too. Dip or pie can be stored in the freezer for up to two months. Taste tested with fat-free and full-fat ingredients.


Calories: 323kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 125mg | Potassium: 324mg | Sugar: 46g | Vitamin A: 215IU | Vitamin C: 7.8mg | Calcium: 218mg | Iron: 0.2mg