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Chocolate Coconut-Cream Fondue

Photo: Jean Allsopp; Styling: Julia Dowling Rutland
Yield Makes 2 1/2 cups
For tropical flair, serve with bowls of toasted coconut and toasted sliced almonds.


  • 1 (11.5-ounce) package dark chocolate morsels
  • 1 cup cream of coconut
  • 1/2 cup whipping cream
  • 1/2 teaspoon coconut extract

How to Make It

  1. Combine all ingredients in a large, heavy saucepan over medium-low heat, stirring until chocolate melts.

  2. Transfer to a fondue pot, and keep warm over a candle burner. Serve with pound cake and fresh fruit.