White Chocolate Pina Colada Fondue
Published by Harvard Common Press
This white fondue has all the flavors of the fun tropical drink it is named after. Be sure to get high-quality white chocolate; the less expensive brands do not produce a good result. If you’re a fan, go ahead and add the sweetened flaked coconut, but some people don’t like anything chunky to disturb the smoothness of a fondue. And be sure to use cream of coconut, not coconut milk. Complete the piña colada theme by dunking chunks of dried or fresh pineapple. This is also great with fresh strawberries, dried apricots, ladyfingers, and/or cubes of chocolate or vanilla pound cake.
NotesCooker: Small round
Setting and cook time: LOW for 1 to 2 hours; will keep on LOW for another hour
Cooking Methodslow cooking
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Cocktail Party, Family Get-together, Formal Dinner Party
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturechocolatey
Type of Dishdessert sauce, sauces
- 2/3 cup canned cream of coconut (such as Coco Lopez)
- ¼ cup dark rum
- 1 pound best-quality white chocolate, chopped into ½- to 1-inch pieces
- 1 cup sweetened flaked coconut (optional)
Combine the cream of coconut, rum, and chopped white chocolate in the slow cooker. Cover and cook on LOW for 1 to 2 hours.
Stir until the fondue is smooth, then stir in the coconut, if using. You can serve the fondue immediately, keep it warm on LOW for an hour or so, or let it cool, uncovered, and store at room temperature in an airtight container for up to 4 hours. Reheat it before you are ready to serve, letting it warm on LOW for 30 minutes to 1 hour.
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