In a medium bowl, whisk together the graham cracker crumbs and granulated sugar until well combined. Pour in the melted unsalted butter and stir until the mixture is evenly moistened, resembling wet sand. Press this crumb mixture firmly into a 9-inch pie plate or shallow dish. Chill in the refrigerator for 30 minutes or bake at 350°F (175°C) for 8-10 minutes until golden for a firmer crust.

In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy, about 2-3 minutes. Gradually add the sweetened condensed milk, continuing to beat until the mixture is completely combined and fluffy. Stir in the vanilla and coconut extracts, allowing those tropical flavors to blend seamlessly into the creamy base of your Coconut Cream Pie Dip.

Gently fold the whipped heavy cream into the cream cheese mixture with a spatula, being careful not to deflate the airiness you've created. Continue folding just until everything is combined, creating a luxurious and airy dip. Next, fold in the toasted shredded coconut, which adds a delightful crunch and extra texture to your Coconut Cream Pie Dip, making it even more irresistible.

Spoon the Coconut Cream Pie Dip into the previously prepared graham cracker crust or into a serving bowl if you’re skipping the crust. Spread it evenly and smooth the top with a spatula. For an enticing presentation, garnish with extra toasted coconut.

Place your assembled Coconut Cream Pie Dip in the refrigerator and allow it to chill for at least 30 minutes. This chilling time is crucial as it allows the flavors to meld beautifully, enhancing the overall taste experience.

Present your Coconut Cream Pie Dip alongside an array of fun dippers such as graham crackers, vanilla wafers, apple slices, juicy strawberries, and pretzel sticks.