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Dark Chocolate Coconut Fondue

Teen chef Amber Kelley doesn’t kid around when it comes to chocolate, and this decadent and dairy-free dessert from her cookbook Cook with Amber is everything you need for a festive and fun holiday party. Dip from the variety of things Amber recommends, along with whatever your heart desires, and remember this is one time when playing with your food is encouraged.

Dark Chocolate Coconut Fondue
Serves 8


1 (14-ounce) can coconut milk, divided
2 teaspoons pure vanilla extract
2 cups high-quality dark chocolate chips
Strawberries, cut into bite-sized pieces, for dipping
Grapes, for dipping
Homemade marshmallows, for dipping
Spiced cake cubes, for dipping
Gingerbread cookies, for dipping
Candied orange slices, for dipping
Persimmons, sliced, for dipping


1. In a small saucepan, melt 1 tablespoon coconut cream from the coconut milk. Remove from heat and set aside.

2. In a heatproof bowl set over several inches of simmering water, combine 2/3 remaining coconut milk, vanilla, and chocolate chips. Being careful not to let the bowl touch the water, stir until chocolate melts and sauce is smooth and creamy. Add more coconut milk if you prefer a thinner fondue.

3. Drizzle the melted coconut cream onto the top of the chocolate fondue in a swirl. Using a toothpick, swirl the cream into the chocolate, creating a pretty design.

4. Using toothpicks or bamboo skewers, pierce and dip fruit, marshmallows, cake, or cookies into the chocolate.

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