Chocolate and Coconut Cream Fondue
- ¼ cup whipping cream
- ¼ teaspoon coconut extract
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate
- fresh fruit (such as whole strawberries, 1-inch-thick slices banana, 1-inch cubes pineapple, and tangerine segments)
- 1 15-ounce can sweetened cream of coconut (such as Coco Lpez)
Combine sweetened cream of coconut and 12 ounces chocolate in heavy large saucepan. Stir mixture over very low heat until chocolate melts and mixture is smooth. Stir in whipping cream and extract. (Fondue can be prepared 8 hours ahead. Cover; store at room temperature. Stir over low heat to rewar...