Coconut Cajeta & Chocolate Fondue
- 2 13.5 ounce cans regular coconut milk (I use Chaokoh brand or another high-fat version)
- 1 cup firmly packed light brown sugar (8 oz)
- 3/4 teaspoons Diamond kosher salt (if using Morton's scale back to 1/2 tsp)
- 3 ounces bittersweet chocolate, finely chopped
- 2 teaspoons vanilla or coconut extract
- 3 tablespoons dark rum, coconut rum, or cognac (optional)
- Produce
- Vanilla or coconut extract (2 teaspoons)
- Canned Goods
- Coconut milk, regular (2 13.5 ounce cans)
- Cooking & Baking
- Bittersweet chocolate (3 ounces)
- Brown sugar, firmly packed light (1 cup)
- Diamond kosher salt (3/4 teaspoons)
- Beer, Wine & Liquor
- Rum, dark (3 tablespoons)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published February 15, 2011 (2 years ago).
9 people saved this recipe.
