Beat the cream cheese with an electric mixer until smooth and creamy. Add in the Caramel Yoplait Custard yogurt, powdered sugar and 2 tbsp caramel ice cream topping, continue to beat until smooth and creamy.
Reserve 1 tbsp of the toasted coconut and 1 tbsp of the mini chocolate chips, then add the remaining toasted coconut and mini chocolate chips and fold into the cream cheese mixture. Place dip in a serving bowl.
Drizzle the top of the dip with the extra caramel topping and reserved toasted coconut and mini chocolate chips. Serve with the graham cracker sticks or short bread cookies. Enjoy!
*To toast the coconut, use shredded sweetened coconut and lay on a foil lined baking sheet in an even layer. Bake in the oven at 325 degrees F for 5 to 10 minutes. Stir halfway through to ensure even coloring.