Tropical Fruits with Chocolate
Vicki Butts (lazyme)
From Caribbean Cooking.
1 15-oz can(s)cream of coconut
12 ozsemisweet chocolate or bittersweet chocolate, finely chopped
·fresh tropical fruits, such as starfruit, papaya, mango, pineapple
How to Make Tropical Fruits with Chocolate
- Combine 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.
- Arrange prepared fruits on a serving platter and use fondue forks or wooden picks to dip them into sauce, which should be kept warm.