Milk chocolate fondue with coconut

Heat the coconut milk in fondue pan or saucepan with a thick base (do not boil!). Brittle chocolate in pieces above and melt over hot milk in very low heat (or au bain marie). Meanwhile roast coconut in dry frying pan with non-stick coating in 1-2 min. Light brown. Let cool in bowl. Fry the liqueur with a fondue. If you want to make a chocolate fondue, put it in a special (pre-heated) fondue set and put it on the table. Baste dips in chocolate and then roll through roasted coconut.

To dip: - segments of mandarin - apple and pear segments (sprinkled with lemon juice) - strawberries (with crown) - cherries (on stalk) - kiwi slices - marshmallows - biscuits like long fingers, biscuit biscuits or coconut cookies - diced cake or muffin - pieces of croissant or mini-croissants - pieces of raisin bread.