Hot rum & coconut fudge sauce
1
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Coconut and rum extracts flavour the sauce, but to spice things up, replace them with 1 tbsp coconut-flavoured rum, checking in on the SmartPoints. Try this drizzled on angel food cake, or stir a splash into a cup of coffee.
Ingredients
Unsweetened chocolate almond milk
1 cup(s)
Unsweetened cocoa powder
3 tbsp(s)
Vanilla extract
1 tbsp(s)
Coconut extract
1 tsp(s)
Rum extract
1 tbsp(s)
Table salt
1 pinch(es)
Cornstarch
1 tbsp(s)
Water
2 tbsp(s)
Instructions
1
In medium saucepan, whisk 1 cup unsweetened chocolate almond milk, 3 tbsp unsweetened cocoa powder, 1 tbsp pure vanilla extract, 1 tsp coconut extract, 1 tsp rum extract, and pinch of salt over medium-low heat and bring to boil, whisking occasionally.
2
In small bowl, whisk 1 tbsp cornstarch and 2 tbsp water until cornstarch is dissolved. Whisk cornstarch slurry into saucepan. Let sauce boil until thickened, whisking constantly, about 1 minute. Serve sauce warm.
3
Yields 1/4 cup per serving.
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