Hot coconut-rum fudge sauce
1
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Coconut and rum extracts bring a tropical flair to the sauce, but, if you'd rather, you can spice things up and replace them with 1 tbsp coconut-flavored rum. Try drizzled over slices of grilled pineapple, or make a tropical banana spice with fresh bananas, nice cream, and a drizzle of this perfectly paired sauce. It would also be delicious spooned over a slice of angel food cake. If you are looking for a way to spruce up your after-dinner coffee, a spoonful or two of this sauce would be lovely.
Ingredients
Unsweetened chocolate almond milk
1 cup(s)
Unsweetened cocoa powder
3 Tbsp
Vanilla extract
1 Tbsp
Coconut extract
1 tsp
Rum extract
1 tsp
Table salt
1 pinch(es)
Cornstarch
1 Tbsp
Instructions
1
In medium saucepan, whisk chocolate almond milk, cocoa powder, vanilla extract, coconut extract, rum extract, and salt over medium-low heat and bring to boil, whisking occasionally. In small bowl, whisk 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.
2
Serving size: 1/4 cup
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