- 1 (15 ounce) can sweetened cream of coconut (such as Coco Lopez)
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 1/4 cup whipping cream
- 1/4 teaspoon coconut extract
- 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 rewarm before serving.)
- Transfer mixture to fondue pot. Place over candle or canned heat burner. Serve with fruit for dipping.