Tropical Fruits with Chocolate
Vicki Butts (lazyme)
From Caribbean Cooking.
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- 1 15-oz can(s)
- cream of coconut
- 12 oz
- semisweet chocolate or bittersweet chocolate, finely chopped
- fresh tropical fruits, such as starfruit, papaya, mango, pineapple
1Combine cream of coconut and chocolate in top of a double boiler over hot but not simmering water. Stir until chocolate is melted and smooth, then pour sauce into a chafing dish.
2Arrange prepared fruits on a serving platter and use fondue forks or wooden picks to dip them into sauce, which should be kept warm.