Coconut Fondue

Ingredients:

3 oz desiccated coconut
2 oz creamed coconut, chopped
2 oz sugar
4 tsp cornflour
5 fl oz single cream

Directions: 

Put the desiccated coconut in a saucepan with 16 fl oz of water, the creamed coconut and sugar. Bring to the boil and simmer for 10 minutes. Strain the mixture into a bowl, pressing mixture thoroughly to extract all the liquid.

In a fondue pot, blend the cornflour smoothly with the cream, then add the coconut liquid, and cook over a gentle heat until thickened, stirring all the time. Serve warm. Very nice with mini flapjacks.