Ingredients

Instructions

  1. Combine milk, sour cream, and pudding mix; whisk until smooth.
  2. Stir in pineapple and coconut.
  3. Zest lime to measure 1 teaspoon zest; juice lime to measure 1 teaspoon juice.
  4. Stir both into dip.
  5. Cover and refrigerate at least 30 minutes before serving.
  6. To toast coconut, preheat oven to 350º; spread coconut onto cookie sheet and bake for 10-12 minutes until light golden brown.