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In a large bowl, whisk together the pudding mix and milk until well combined. Let it sit for about 5 minutes to thicken.
While the pudding is setting, toast the shredded coconut. Spread it out on a baking sheet and bake at 350°F for 3-5 minutes, or until golden brown. Be sure to keep a close eye on it, as it can burn quickly.
Once the pudding has thickened, fold in the whipped cream, powdered sugar, and vanilla extract until well combined.
Stir in about ¾ of the toasted coconut, reserving some for garnish.
Transfer the dip to a casserole dish and sprinkle the remaining toasted coconut on top for garnish.
Serve with graham crackers, cookies, or fruit for dipping. Enjoy!