Place cream cheese and coconut cream in the work bowl of a large stand mixer. Beat with paddle attachment until mixture is smooth. Reserve 3/4 cup of whipped topping for the top of the dip; fold remaining whipped topping into cream of coconut mixture.
Pack reserved 3/4 cup whipped topping into a pastry bag fitted with a decorative tip. Spoon dip into a serving bowl and pipe remaining whipped topping onto the dip in a decorative pattern. Chill at least 1 hour or up to overnight.