This dessert fondue is inspired by a Coconut Dulce de Leche recipe from Bon Appétit magazine that I found on Epicurious.com. I've made it multiple times, and have tweaked it a bit to my liking. My most major change is the addition of chocolate. It took a bit of experimenting to figure out the proportions so the chocolate doesn't overwhelm the more delicate caramel flavor. If you are not a coconut fan, don't fear, the coconuttiness is pretty subtle if you use vanilla extract & plain rum or cognac. This fondue is so luscious you really won't believe there's no cream or butter in it. NB: This recipe can be made vegan, as long as you track down vegan turbinado sugar & use vegan dark chocolate. - hardlikearmour

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