Pumpkin Coconut Fruit Dip with Yoplait Greek Yogurt

I love fall but I am not a fan of our cold Minnesota winters.  With the end of summer I can’t help but think of the start of winter coming all to soon. One thing that always seems to soften the blow is all of the wonderful flavors found in fall. Pumpkin is certainly one of my very favorites so when General Mills asked me to come up with a recipe using Yoplait® Greek yogurt, it was an easy choice. I happened to have a single container left of  Yoplait® Greek Coconut yogurt because I already love the stuff. It is like a dessert all on its own. (Apparently I’m not the only blogger who thinks so. Check out this video to see more).

I wanted to come up with a recipe using ingredients I already had on hand over the weekend. And I immediately thought of pumpkin and came up with a fruit dip.

With recipe creation, it can be a bit of a guessing game. Some recipes are a total flop and others are wicked good. Others fall somewhere in the middle. It can really be depressing when it doesn’t work out but the feeling when it does it is so worth it. That is exactly what happened with this Pumpkin Coconut Fruit Dip. I essentially dumped several ingredients I had together in hopes it would turn out delicious. I was a little hesitant because I had never tried a pumpkin coconut combination with anything.

It turned out…

AMAZING!

How amazing?

My kids begging me for more and saying on a scale of 1-10 it was a 10 amazing.  (Then my seven year old correcting that with some extremely high number way off the scale.)

Totally can’t stop eating it amazing.

Super excited because this recipe is da bomb amazing.

And I never would have tried this flavor combination if I didn’t have this guy sitting innocently in my fridge.

Ingredients

(makes approximately 3 cups)

4 oz cream cheese, softened

1/2 cup canned pumpkin (not pumpkin pie mix)

1 container container (5.3 oz) Yoplait® Greek coconut yogurt

1 3.4 oz box (4 serving size) coconut cream instant pudding

1 tablespoon milk

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup frozen whipped topping, thawed

Directions

Beat cream cream cheese until smooth.  Add in additional ingredients and mix until blended. Gently fold in whipped topping.

Refrigerate at least one hour. Serve with fresh fruit, wafer cookies or graham crackers. Refrigerate any leftovers.

You can serve this with all kinds of fresh fruit but my personal favorite is apple slices. And on vanilla wafers it was divine!

I garnished the top with another wafer and a little bit of cinnamon. But you could easily create a praline nut topping or sprinkle some crushed wafers or toasted coconut over the top.

I purposefully created a thicker dip and I love how it doesn’t slide or create a mess when you load it up!

The flavor of pumpkin and coconut together is really a beautiful pairing. But if you are not a fan of coconut you could easily switch the yogurt and pudding with vanilla options and I’m sure that would also be fabulous.

I dare you to eat just one…

 

Disclosure: I have been compensated for my time to create this recipe however all thoughts remain my own.