Grandma Shirley guarded this one with her life but I found it scribbled in her old notebook. You will not believe how addictive it is.

Variations & Tips
Make-ahead & storage: You can make this dip the night before; just keep it covered in the fridge. If it thickens too much, give it a quick stir before serving. Leftovers (if you’re lucky enough to have any) keep well for 2–3 days in the refrigerator. Lighter version: Use sugar-free instant coconut cream pudding and light whipped topping, and swap in 2% milk. It won’t be quite as rich but still hits that coconut cream pie craving. Extra coconut flavor: Stir in 1/4 teaspoon coconut extract along with the vanilla, or use coconut milk (the drinkable kind from a carton, not canned) in place of some of the regular milk. Add-ins: Fold in 1/4 cup mini white chocolate chips or finely chopped toasted pecans or almonds for a little crunch. You can also add 1/4 cup crushed pineapple (well drained and patted dry) for a tropical twist—just know it will make the dip a bit looser. Presentation tweaks: For parties, divide the dip into small glass jars or ramekins and top each with a sprinkle of coconut so everyone gets their own mini dessert. For a more “pie-like” feel, spread the finished dip into a shallow dish and sprinkle crushed graham crackers or cookie crumbs over the top right before serving. Kid help: Let kids be in charge of sprinkling the coconut on top or arranging the dippers around the bowl—it’s low-stress, and they’ll be extra proud when everyone raves about how addictive Grandma Shirley’s secret dip is.