Coconut Fudge Sauce - cooking recipe

Ingredients

1 (6 oz.) pkg. semi-sweet chocolate chips or 4 (1 oz.) sq. semi-sweet chocolate
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1 (15 oz.) can Coco Lopez cream of coconut

Preparation

In heavy saucepan, over medium heat, melt chips with sweetened condensed milk.
Cook, stirring constantly, until sauce is slightly thickened, about 5 minutes.
Gradually stir in cream of coconut; heat through.
Serve warm over ice cream or with fresh fruit.
Refrigerate leftovers.
Makes about 3 1/2 cups.