In a large bowl, combine the instant coconut cream Jell-O pudding and whole milk. Whisk vigorously for about 2 minutes until the mixture thickens, then set it aside.

In another bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until fluffy.

Add the thawed Cool Whip and mix until everything is well blended.

Carefully fold the sweetened coconut flakes into the cream cheese mixture.

Gently fold the pudding mixture into the Cool Whip mixture.

Transfer the dip into a serving bowl and chill it in the refrigerator for 1-2 hours.

Once chilled, sprinkle toasted coconut flakes over the top and serve with graham crackers, Nilla Wafers, or sliced bananas.