This fondue is a delectable campfire dessert. Stirring chopped chocolate into warmed coconut cream is a simple way to melt it into silky perfection. Dippers include strawberries, hunks of banana or pineapple, dried fruit like mango or apple chips, gluten-free pretzels or crackers and tortilla chips.
MAKES 6 SERVINGS.
1 can full-fat coconut milk
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon cayenne powder, optional
Pinch of salt
5-6 ounces dark chocolate (70% cocoa), finely chopped
Dippers of choice (strawberries, banana hunks, gluten-free pretzels, etc.)
At Home Directions:
1. Place coconut milk in the refrigerator and chill overnight. Without shaking the can, scoop out the thick coconut cream on top and place it in a small jar along with vanilla, cinnamon, cayenne (if using) and salt. Mash mixture together, seal jar shut and transport in a cooler.
At Camp Directions:
1. In a small saucepan, melt coconut cream mixture over a medium-low fire. Stir in chopped chocolate. Remove from heat and let sit, covered, 2 minutes.
2. Stir until mixture is uniformly dark.
3. Place desired dippers on a stick and dip into warm chocolate.
Each serving of fondue contains 262 calories, 22g total fat, 14g saturated fat, 0g trans fat, 0mg cholesterol, 51mg sodium, 16g carbohydrate, 3g fiber, 9g sugars, 4g protein, 4Est GL.
Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press), and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).
11. In a small saucepan, melt coconut cream mixture over a medium-low fire. Stir in chopped chocolate. Remove from heat and let sit, covered, 2 minutes.
22. Stir until mixture is uniformly dark.
33. Place desired dippers on a stick and dip into warm chocolate.