I made this fondue on Valentine’s Day, and, well, it was delicious. When I created our wedding registry back in 2013, I decided to add a few things that were super expensive and figured we’d never get. Couldn’t hurt to try, right?! Well, a Mauviel fondue pot was one of those items, and I’m glad we registered for it because we got it! We only use it a handful of times per year, but it’s always fun. We also got this cookbook, from which this recipe is adapted.
Please excuse my crappy iPhone photography 😛 I’m trying!
- unsweetened coconut milk – ¼ cup (I used A Taste of Thai coconut milk, which separates in the can, so I used a Magic Bullet to blend it all back together)
- white chocolate – ¾ lb, finely chopped or 1 package (¾ lb) white chocolate chips (I used Baker’s white chocolate morsels, which melted quickly)
- lime zest – freshly grated from 1 lime
- fresh lime juice – 2 tbsp (I used the same lime that I zested)
- dark rum – 1 tbsp (I didn’t have any and didn’t want to buy a whole bottle, so I used 1 tsp McCormick’s rum extract. Note that rum extract is much richer than actual rum! So, use less.)
- kosher salt – pinch (I used sea salt because it’s what I had at home)
- flaked sweetened coconut – ½ cup toasted in a 350-degree oven for 8-10 minutes (I used Baker’s flaked sweetened coconut)
- Pineapple chunks
- Kiwi slices
- Banana slices
There are so many great dipping options! These are what I used, but you can also use crepes, toasted pound cake cubes, butter cookies, other fruits, etc.
In a small fondue pot over low heat, combine ¼ cup coconut milk and white chocolate chips. Cook over low heat, stirring constantly until chocolate is melted. Add the lime zest and juice, rum (or rum extract), salt, and toasted coconut flakes. Stir! If the fondue is too thick for dipping, add more coconut milk, 1 tbsp at a time.
Before serving, make sure the heat source below the fondue pot is set to very low! Serve right away.
Aaaand here are some adorable pictures of my three favorite guys on Valentine’s Day.