Recipe by Aunt Cookie
I got this from Epicurious.com to serve at a fondue party I hosted. This was, by far, everyone's favorite fondue...and has since then been served when my guests had fondue parties of their own. Note - cream of coconut is not quite the same thing as coconut milk. I can usually find it in the alcoholic beverage section of the grocery store, with the other mixers.
Top Review by LonghornMama
Yum! Incredibly good and super easy. Chocolate is still the predominant flavor, the coconut is not overpowering. Smooth and just the right thickness. Used Ghiradelli semisweet chocolate bars, prepared in a 1-quart crockpot. For dippers, used biscotti, pound cake cubes, frozen cheesecake cubes, whole strawberries, fresh pineapple chunks, banana, apple slices, marshmallows, vanilla wafers, and honey wheat pretzels. Thanks for sharing the recipe!
- 1 (15 ounce) can cream of coconut (such as Coco Lopez)
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped
- 1⁄4 cup whipping cream
- 1⁄4 teaspoon coconut extract
- pineapple chunk
- banana, pieces
- tangerine, segments
- cubes poundcake
Directions See How It's Made
- Combine the sweetened cream of coconut and 12 ounces of chocolate in a heavy large saucepan. Stir the mixture over very low heat until the mixture is smooth.
- Stir in the whipping cream and extract.
- Transfer the mixture to the fondue pot. Place over a candle or canned heat burner, and serve with fruit.
- You can prepare this 8 hours ahead of time - just cover it and store at room temperature, and rewarm it before serving.