Pineapple Coconut Dip
1 package (8 ounce) cream cheese (regular or vegan – softened to room temperature)
1/4 cup finely shredded coconut (sweetened)
1 tablespoon cream of coconut (the kind in a can)
1/2 teaspoon pure vanilla extract
2/3 cup diced pineapple (if using from can, be sure to drain thoroughly first)
Combine the softened cream cheese, shredded coconut and cream of coconut in a food processor and process until mixture is just smooth. Add in the diced pineapple and PULSE only about 2-3 times to blend. Transfer dip into a pretty bowl and serve with fresh cut fruit, cubed Hawaiian bread or cinnamon pita chips.