1/2 cup cream of coconut {such as Goya brand)
1/2 cup chocolate chips
Tropical fruit, cut into bite-sized chunks (pineapple, banana, mango)

Combine coconut cream and chocolate chips; heat in a small saucepan over a low flame, stirring frequently, until chocolate is melted and thoroughly incorporated.

Transfer mixture to a fondue pot and surround with assorted fresh fruit for dipping.

Note: For richer chocolate flavor, use dark chocolate or semisweet chocolate chips. For a lighter (and whiter) fondue, use white chocolate chips.

Submitted by: Carol