Oscars 2012: The Descendants Hawaiian Dip

This week will bring lots of movie related posts as the Academy Awards are almost here (Sunday)! Have you seen The Descendants? Yeah, neither has Mr. Movie Fuel, so there won’t be much movie discussion other than what I am about to add. This movie is not meant for Girl’s Night Out. I think the word has gotten out that this movie isn’t just about George Clooney on a beach. It’s a heavy drama with doses of comedy sprinkled in.

 

If The Descendants is bound to win an Oscar, as many people predict, we might as well have some celebratory food on hand! Movie Fuel will be here on Thursday for our pre-Oscar predictions and some more party food. It’s too bad he isn’t here this morning, we have a super addictive and delicious dip on the table. I hope my kids gobble most of it, because I can’t be trusted around this Hawaiian inspired dip!

This dip could NOT be easier to make!

  • 8 oz. cream cheese softened
  • 2 1/2 cups sweetened coconut (I prefer flaked over shredded)
  • 20 oz. can pineapple (chunks or crushed)
  • nuts or cherries to top dip with

 

Blend all ingredients together in food processor to crush up pineapple and coconut pieces. Refrigerate at least 30 minutes before serving. I think it tastes great with Trader Joe’s Pita Crackers, but I am sure there are plenty of dipping options you can find!

Quick and easy recipe for today, be sure to save this recipe for summer (which seems so far away right now)!

Jy and I are hoping to get out to see the Oscar nominated short films this Saturday. Cross your fingers we can get out to go, it is always such a fun tradition that has gotten harder to keep up with after having kids. Are you watching the awards this Sunday night? Are you going to be happy when I quit talking about the Oscars and movie themed food? Hope not!

See you tomorrow, Happy Tuesday friends!

32 comments

    1. Awesome idea, thank you! I wish there was a maraschino cherry not drenched in High Fructose syrup out there!

    1. I did not drain the pineapple when I used a can of crushed. If you have a chunky or sliced pineapple in a can, I would put the juice aside to add if needed! 🙂

  1. I tried making this a few months ago it turned out really runny, not like the texture that the picture has..any idea what I may have did wrong? Followed direction like it says.

    1. Oh no! I’ll be making a batch today and I’ll try to figure out what may have gone wrong. Did you whip the cream cheese?

    2. So I am convinced (after a few tries) that you needed more coconut. I think if your coconut is too finely shredded or if you don’t add enough, you’ll run into trouble. You’d think runny dip would be more about pineapple juice or over-blending the cream cheese, but it isn’t. Increase your coconut and you should be good! Thanks for the comment, Shannon!

    1. I’ve tried apples, breadsticks, cookies, crackers, bread…you name it. I think you need something with a little bit of flavor that is also a little sturdy. Maybe you could spread some on a bit of sliced ham and roll it up? I’ll keep thinking!

  2. I tried this on Nilla Wafers and it was delicious!! It firmed up quite a bit after I put it in the fridge for a few hours. I also used 2 cups of shredded coconut to thicken it. Thank you for sharing!!

  3. I have had this at a party before and the hostess provided cold shrimp and crackers to eat with it. She served the dip in a hollowed out pineapple. Very yummy

  4. This sounds yummy as I love anything tropical/coconutty. I might try with Nilla wafers or graham crackers for dipping since they are sweeter, not savoury and I think of this as more of a dessert dip.

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  6. I got a small ripe coconut. Used cheese grater with the shredding side. Then toasted the coconut. Freshly grated without toasting is awesome too. I also got a small ripened pineapple, cutting it into chunks then in the blender to crush it. Get both the pineapple and the coconut after it’s totally cooled, if you toasted it, really nice and chilled before adding to the cream cheese. Makes all the difference in the world. Do of course soften the cream cheese. Oh and very finely crushed salted or unsalted macadamia nuts and crushed maraschino cherry added to the mix is truly yummy. Oh and a vanilla bean extracted into the cream cheese before adding the rest of ingredients gives the cream cheese a truly wonderful flavor. The dip is so good on wedges of both pineapple and coconut and on peprige farm cookies like macadamia, shortbread and sugar, etc..

  7. Was thinking that with another block of cream cheese and some confectioners sugar, spread onto a pie crust, topped with nuts and chilled in the freezer, this might make a fine no bake cheesecake. 🙂

  8. Mine turned out runny too. I even made it twice. I used well drained pineapple tidbits. I put diced japalenos in it too. Sounds crazy, but was a good combo. If only it was firm enough to mold like I wanted 🙁

  9. I like to use Hawaiian round bread for dips, I think this would be very good inside, Hawaiian bread is already a sweet bread…yummo

  10. Does this dip thicken up any once in the fridge? I just doubled the recipe (which after seeing how much it is, maybe didn’t need to) and it’s pretty runny. I added a little more coconut than it was called for too since I saw that would help thicken it up. The party is tomorrow so maybe it will thicken up in the refrigerator by then?

  11. Strain the pineapple first and slowly add it back in if you are worried about being too runny. If it’s too late for that try adding some instant vanilla pudding powder to the mix and then chill. This will give it a firm texture and a slightly different but still pleasing taste.

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