Coconut Cream Fruit Dip

Coconut Cream Fruit Dip 1 block (8 oz) cream cheese 15 oz can or squeeze bottle cream of coconut 1 cup heavy whipping cream 2 tablespoons powdered sugar Place cream cheese in microwave safe bowl. Put in microwave for 20 seconds. This will get the cream cheese soft enough so that when you blend it, there will be no lumps. Add in the cream of coconut and using an electric hand mixer, blend it together for 2 minutes until creamy and well combined. In a stand mixer, whip the 1 cup heavy whipping cream and 2 tablespoons powdered sugar on high speed until stiff peaks form. Using a rubber spatula, fold the whipped cream into the cream cheese/cream of coconut mixture, stir gently to combine together. Put in fridge for at least 2-3 hours for best results. NOTE: cream of coconut is NOT the same thing as coconut milk. You can find cream of coconut in the mixers aisle with the margarita mix-ins and stuff. It is non-alcoholic. The brand I usually find is called ' Coco Real' and it comes in a 21 oz bottle, but i just don't use the entire bottle (you only need 15 oz), I guess at the amount and it turns out fine. ** to speed up the process of whipping the heavy cream- put your bowl and whisk attachment into the freezer for an hour or so before. Cuts the time in half.