Coconut Dark Chocolate Syrup

Coconut and dark chocolate go hand in hand like peanut butter and jelly. One of my favorite (and easiest) ways to enjoy this flavor combo is this silky coconut dark chocolate syrup. You can make it in minutes and enjoy it for days. (Or just one day if you’re a bit of a glutton like me.) Truly the most complicated step in this recipe is making sure you’re choosing sweetened cream of coconut. It can be confusing when you’re facing rows and rows of cans that say cream of coconut, coconut cream, and coconut milk, so here’s a little explainer.

Coconut cream is made from coconut milk that’s chilled until it separates. The unsweetened thick cream that floats to the top of the coconut milk is what you’ll find in the can labeled coconut cream. This recipe requires cream of coconut, which is coconut cream that’s been sweetened. (I told you it was confusing!) Cream of coconut looks like a thick cloudy syrup and will usually have a waxy top layer of thickened cream. 

My final note: steer clear of milk chocolate chips. The result you get with milk chocolate is just too sweet to be palatable. Buen provecho!

Ingredients

Directions

Step 1

In a small bowl combine the extra dark chocolate chips and the cream of coconut.

Step 2

Microwave for 30 to 60 seconds. Stir the bubbling mixture until it transforms into a silky syrup.