Hot coconut-rum fudge sauce
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.
Unsweetened chocolate almond milk
Unsweetened cocoa powder
- 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.
- Serving size: 1/4 cup