How to Make Chocolate Coconut Sauce

A decadent chocolate sauce, shot through with rich undertones of coconut flavour, this sauce makes a great sweet treat, and can be poured over chocolate, vanilla, coconut, and even pineapple ice cream. It also makes an exquisite topping for cakes. Owing to its tropical flavours, this chocolate coconut sauce would make a great accompaniment to an Island cake or a beach-themed ice cream sundae.

Prep time: 45 min
Cook time: Nil
Total time: 45 min
Yield: 1 1/2 cups of sauce
Utensils: Saucepan, mixing bowl, pitcher, serving cup, spoon

Well-stirred canned cream of coconut: 1/2 cup
Heavy cream: 1/2 cup
Semisweet chocolate chips: 1/2 cup
Unsweetened chocolate, chopped fine: 1 ounce
Coconut extract: 3/4 teaspoon
Salt: 1/8 teaspoon
Malibu, or other coconut-flavoured rum if desired: 1 tablespoon


  • 1

    Start by placing a heavy saucepan on the stove over medium heat. Pour in the canned cream of coconut, and the heavy cream. Use a whisk to mix both ingredients together, and bring them up to a gentle simmer.

  • 2

    Once the cream of coconut and the heavy cream are warmed through, and simmering away, add the finely chopped unsweetened chocolate, and the semisweet chocolate chips to the pan. Once again, use your whisk to stir them around, until the chocolates are melted, and thoroughly incorporated into the mixture.

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  • 3

    After the chocolates are completely dissolved, and the sauce has attained a thick and smooth consistency, add in the salt, and pour in the coconut extract and the tablespoon of Malibu. Whisk it all until the sauce is smooth, creamy, and all the ingredients are blended together. Once it has reached the consistency you are looking for, you can take it off the heat.

  • 4

    Pour the sauce into a small pitcher or a sauce boat, and allow it to cool down and reach room temperature. Now, you can either chill it, or serve it as it is over ice cream or cake.

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