Coconut Cajeta & Chocolate Fondue
And our favorite, the extra-dark pretzels.
For the fondue, you'll need: chocolate, rum, vanilla, coconut milk, brown sugar, and salt.
This makes a lot of fondue -- you start with two cans of coconut milk.
Brown sugar adds depth and color to the caramel.
Quick computer check!
The cajeta takes about 15 minutes to thicken.
It goes through several stages as it cooks.
Amanda preps a variety of stuff for dipping: pound cake, clementine and pear slices, and extra-dark pretzels.
Assessing her work. Apparently, Kristen approves.
The cajeta is done when you can draw a line with your spoon, and it takes a second to "heal."
This is more of a caramel fondue than a chocolate fondue -- the chocolate is there more for flavor than texture.
A little rum never hurts...
We used Goslings, of Dark 'n' Stormy fame.
Transferring the fondue from saucepan to fondue pot.
Pound cake!
Pear.
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A&M say: We loved the idea of fondue made with chocolate and cajeta (a close cousin of dulce de leche), and when we saw that hardlikearmour used coconut milk to make her cajeta, well -- there was no holding us back. Her fondue is silken and almost custardy, punctuated with rum and vanilla and generously salted, the way we like caramel to be. Not surprisingly, it is quite rich and sweet, and we found our favorite dipping instrument ended up being salty, extra-dark pretzels. We highly recommend you try the combination. - A&M
hardlikearmour says: This dessert fondue is inspired by a Coconut Dulce de Leche recipe from Bon Appétit magazine that I found on Epicurious.com. I've made it multiple times, and have tweaked it a bit to my liking. My most major change is the addition of chocolate. It took a bit of experimenting to figure out the proportions so the chocolate doesn't overwhelm the more delicate caramel flavor. If you are not a coconut fan, don't fear, the coconuttiness is pretty subtle if you use vanilla extract & plain rum or cognac. This fondue is so luscious you really won't believe there's no cream or butter in it. NB: This recipe can be made vegan, as long as you track down vegan turbinado sugar & use vegan dark chocolate. - hardlikearmour
Makes about 2 1/2 cups
- 2 13.5 ounce cans regular coconut milk (I use Chaokoh brand or another high-fat version)
- 1 cup firmly packed light brown sugar (8 oz)
- 3/4 teaspoons Diamond kosher salt (if using Morton's scale back to 1/2 tsp)
- 3 ounces bittersweet chocolate, finely chopped
- 2 teaspoons vanilla or coconut extract
- 3 tablespoons dark rum, coconut rum, or cognac (optional)
- 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.
- Your Best Fondue Contest Winner!
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Tags: adaptable to vegan, dairy-free, luscious
almost 2 years ago beyondcelery
I've only so far made the cajeta without the chocolate and it's delicious! I adore caramel, though can't really do the dairy--now I have a perfect substitute. Grats on the win, you totally deserve it.
almost 2 years ago hardlikearmour
Thanks, Syronai! I love the cajeta alone, too. It's great stirred into coffee.
almost 2 years ago beyondcelery
I'll try that! It's also great over Vanilla Coconut Bliss ice cream. My next project is to bake it into muffins.
almost 2 years ago LocalSavour
Congratulations hardlikearmour ~ can't wait to try this recipe ~ what a fantastic combo of flavors!
almost 2 years ago hardlikearmour
Thanks, LocalSavour! My husband just told me one of his freshmen students made my fondue! How cute is that?
almost 2 years ago Ordinary Blogger (Rivki Locker)
What an unusual and fantastic sounding recipe. I am a major fan of coconut and chocolate, and dipping pretzels in is brilliant. Can't wait to try this one!
almost 2 years ago hardlikearmour
Made a batch this evening for my brother and our vegan friend using the Endangered Species 70% chocolate bar and organic, vegan demerara sugar. Came out perfectly. Pretzels were the favorite dipper. Great suggestion, A&M!
almost 2 years ago Kayb
Oh, wow....this looks stunning. congrats, and can't wait to try!
almost 2 years ago thirschfeld
Congrats, this looks delicious and I love the flavor combinations.
almost 2 years ago kmartinelli
So excited to see that this won!!! Congrats! You SO deserve it!
almost 2 years ago midnitechef
Bravo for the win! I might have to save this recipe for company!
almost 2 years ago TheWimpyVegetarian
Yay!!! Many well-deserved congrats!!! So happy for you!
almost 2 years ago TasteFood
Congratulations on your win!
almost 2 years ago Lizthechef
So well-deserved! Brava!
almost 2 years ago hardlikearmour
Thanks to all for your kind words and support! I'm sneaking a few food52 minutes in between appointments, and have felt abuzz all day. Love, love, love food52 -- ps. to my brother, I don't need an intervention ;-)
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Hahaha! We probably all need an intervention! :)
almost 2 years ago Sadassa_Ulna
Congratulations hla!
almost 2 years ago Sagegreen
Yay! I'm so thrilled for you with this win, hardlikearmour. It is a great recipe to represent your prolific and creative repertoire. Hope you will celebrate big!
almost 2 years ago TiggyBee
Yay! Congrats to you on your really lovely fondue!!
almost 2 years ago arielleclementine
huzzah! congrats on your win!
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Woo hoo! I am so thrilled for you! Can't wait to make this (after I lose the 5 pudding pounds I gained) :)
almost 2 years ago hardlikearmour
lol...i'm feeling you on that! there are several pudding recipes i really want to try, but will need to wait for sometime when i've been more virtuous.
almost 2 years ago lapadia
Woo-Hoo....Congratulations on your win, HLA!!
almost 2 years ago healthierkitchen
congratulations on another great recipe, hardlikearmour!
almost 2 years ago Bevi
Congrats on your win!