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I love creating dips that are high in nutrition and kid appeal, and this coconut peanut butter pip is one easy snack recipe my family asks for all the time!
Easy Coconut PB Dip recipe
What's great about this coconut peanut butter dip is that it is minimally sweetened, and it can easily be made ahead of time. As a matter of fact, I prefer to refrigerate it for a few hours, so the consistency becomes more like mousse! And, it's beyond delicious. Side note: I once used this to frost my paleo chocolate cake; it's that good.
There is no such thing as being over-prepared when it comes to food in my world. As you know, when kids get hungry they want food on demand! I try to keep something like this coconut peanut butter dip and fruit skewers ready in the fridge so everyone can enjoy it when we need a healthy snack.
Ingredients
The measurements are in the recipe card below, but first, check out what you need to know about the three simple ingredients that make this epic dip happen:
- Full-fat coconut milk: you have to refrigerate it overnight. Next day, you use the “coconut cream” and save the liquid for future recipes.
- Creamy peanut butter: or your favorite PB alternative.
- Maple syrup: for sweetness!
How to Make Coconut Peanut Butter Dip
This Coconut Peanut Butter Dip recipe is ridiculously easy; you just have to make sure to store a coconut milk can in the fridge or have one there, so you don’t need to plan this dip ahead. Here are the steps:
- Refrigerate
You need to refrigerate canned coconut milk overnight to have a thick dip consistency. You’ll use the cream, not the liquid. - Combine
Whisk the coconut cream until it resembles a frosting consistency. Add peanut butter and maple syrup, and fold in with a spatula to combine. Whip the mixture until it's cohesive and the consistency is of a fluffy frosting. - Enjoy!
You can enjoy it immediately or refrigerate it for later. As it cools, the consistency will be more like a mousse. So good!
Let me show you how I make this dip, and you’ll soon realize why I love it so much.
How to Serve this Dip
Another reason to love this dip is that it’s a terrific way to eat more fruit! Apples, pears, tangerines, oranges, and strawberries are just some of the fruits you can slice and dip for snacking.
You can also pack it in a leak-proof container for the school and office and enjoy with fruit, crackers, or anything you want!
Coconut Peanut Butter Dip
Ingredients
- 14 ounce can full-fat coconut milk, refrigerated overnight
- ¼ cup creamy peanut butter
- 1 tablespoon maple syrup
Instructions
- Refrigerate coconut milk can overnight. When ready to make dip, open can and scoop out coconut cream from the top. Reserve liquid for smoothies or cooking in the refrigerator.
- In a large bowl, whip the coconut cream until thick and creamy, almost like the consistency of frosting. Add peanut butter and maple syrup, and fold in with a spatula to combine. Continue to whip coconut cream and peanut butter mixture until it's cohesive and the consistency is of a fluffily frosting.
- Fill snack box with dip and refrigerate. Or, refrigerate and serve later. Dip will thicken as it cools.
Amy says
Yummy! Looking forward to trying this coconut peanut butter dip!
Jennifer says
Thank you for an awesome recipe!
Robin Cline says
Thanks for this recipe!
Rebecca says
My kids have trouble eating their fruits but this would be a great addition!! Thanks for sharing this dip recipe.
Lauri says
Absolutely delish!