Coconut Cajeta & Chocolate Fondue

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Ingredients

  •   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 teaspoon 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)

Instructions

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