Coconut Cajeta & Chocolate Fondue

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   ["Combine coconut milk, brown sugar, and salt in a 12-inch or larger heavy skillet. Heat over medium heat until sugar dissolves, stirring occasionally. Increase heat to medium-high and cook until reduced and thickened, stirring more frequently as the mixture thickens; this should take 15 to 20 minutes. The mixture will become darker, and the bubbles will go from being somewhat frothy to looking more like bubbling lava. A wooden spoon or heat-proof spatula scraped along the bottom from one end to another should leave a trail that ""heals"" within a few seconds. When this happens, remove from heat.", "Add the chocolate, wait about 1 minute, then stir to incorporate. Once chocolate is fully melted, stir in the vanilla and optional liquor.", "Transfer to fondue pot or ceramic bowl. If using a fondue pot, make sure the heat is low to prevent scorching. Serve with fresh fruit (bananas, pineapple, strawberries, etc...) and/or angel food or pound cake cubes.", "NB: If you are not a fan of chocolate, feel free to omit it. The flavor without is a good balance of caramel and coconut."]

* Per serving · 4 servings · Values may vary.

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