Source: Parents Magazine


Credit: Ted + Chelsea Cavanaugh

Recipe Summary

25 mins
25 mins
1 3/4 cup fondue and 14 skewers


For the fondue
For the fruit skewers


Instructions Checklist
  • Place chopped chocolate in a medium bowl. Heat coconut milk in a small saucepan on a gentle heat until small bubbles form around the outside (do not boil). Pour coconut milk over chocolate, adding a pinch of salt. Let stand 5 minutes, then stir until fully melted and smooth. (To make ahead, transfer to an airtight container; cover and chill for up to 2 weeks. When ready to serve, transfer fondue to a microwave-safe bowl and heat on 70% power about 2 minutes, stirring every 15 seconds.)

  • To make the fruit skewers, thread grapes, strawberries, blueberries and kiwi pieces onto 8- to 9-in. bamboo skewers, leaving 3 in. at the end of the skewer for holding and 1 in. at the top for the flower.

  • For the large flower toppers, use a 2-in. cookie cutter to cut out shapes from the honeydew and pineapple. If desired, cut a 1/2- to 3/4-in. hole in the center of the large flowers. Insert a blueberry or piece of strawberry into the hole, then thread onto the end of the skewer.

To make ahead:

To make ahead, transfer to an airtight storage container. Cover and chill for up to two weeks. When ready to use, transfer to a microwave-safe container and heat fondue on 70% power in the microwave about 2 minutes, stirring every 15 seconds.