Coconut Cajeta & Chocolate Fondue

• 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 teaspoon 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)

1. 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.
2. Add the chocolate, wait about 1 minute, then stir to incorporate. Once chocolate is fully melted, stir in the vanilla and optional liquor.
3. 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.
4. 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.

regular coconut milk, brown sugar, salt, bittersweet chocolate, vanilla, dark rum

Taken from food52.com/recipes/9557-coconut-cajeta-chocolate-fondue (may not work)