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