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Ingredientes
- 1 can sweetened cream of coconut - (15 ounce) (such as Coco Lopez)
- 12 ounce bittersweet or possibly semisweet chocolate finely minced (don't use unsweetened)
- 1/4 c. whipping cream
- 1/4 tsp coconut extract Assorted fresh fruit (such as whole strawberries, 1"-thick slices banana, 1" cubes peeled cored pineapple, and tangerine segments)
Direcciones
- Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mix over very low heat till chocolate melts and mix is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hrs ahead. Cover; store at room temperature. Stir over low heat to rewarm before serving.)
- Transfer mix to fondue pot. Place over candle or possibly canned heat burner. Serve with fruit for dipping.
- This recipe yields 8 servings.
- Comments: Biscotti would be great for dipping, too.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 474 | |
| Calories from Fat 293 | 62% |
| Total Fat 34.95g | 44% |
| Saturated Fat 25.35g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 37mg | 2% |
| Potassium 426mg | 12% |
| Total Carbs 49.71g | 13% |
| Dietary Fiber 7.2g | 24% |
| Sugars 36.12g | 24% |
| Protein 6.37g | 10% |
