Hawaiian Dip (For Fruit or Beer Bread)

• 34 cup milk
• 12 cup sour cream
• 3 12 ounces instant vanilla pudding or 3 12 ounces pie filling
• 8 ounces crushed pineapple in juice, undrained
• 12 cup sweetened flaked coconut, toasted, divided
• 1 lime (zest and juice)

1. Combine the milk, sour cream and pudding mix in a bowl; whisk until smooth.
2. Stir in pineapple with juice and 1/3 cup coconut.
3. Zest lime to measure 1 teaspoons zest.
4. Juice lime to measure 1 teaspoons juice.
5. Stir both zest and juice into dip.
6. Cover and refrigerate at least 30 minutes before serving.
7. Spoon dip into a pretty serving bowl.
8. Sprinkle remaining coconut over the top.
9. Serve with chunks of beer bread (which I normally do) or fruit as noted below.
10. NOTE: If serving with fruit, cut assorted fruits into 1" chunks, such as apples, bananas, pineapple.
11. Canteloupe, honey dew melon balls and whole strawberries and/or grapes work well too.
12. Alternately thread fruit onto 6" wooden skewers.
13. Makes a pretty presentation.

milk, sour cream, vanilla pudding, pineapple, coconut, lime

Taken from www.food.com/recipe/hawaiian-dip-for-fruit-or-beer-bread-483468 (may not work)