Coconut Cajeta & Chocolate Fondue

Ingredients

• 2 13.5 ounce cans regular coconut milk (I use Chaokoh brand or another high-fat version)
• 1 cup firmly packed light brown sugar (8 oz)
• 3/4 teaspoon Diamond kosher salt (if using Morton's scale back to 1/2 tsp)
• 3 ounce bittersweet chocolate, finely chopped
• 2 teaspoon vanilla or coconut extract
• 3 tablespoon dark rum, coconut rum, or cognac (optional)