In a heavy large saucepan, combine the sweetened cream of coconut and the chopped chocolate. Stir mixture over very low heat until chocolate is melted and your mixture is smooth.
Fondue can be prepared 8 hours ahead; you will cover and store at room temperature. When ready to serve, stir over low heat to rewarm .
Transfer mixture to fondue pot. Place over candle or canned heat burner.
If you like coconut, you can add a bit of coconut extract or toasted coconut into the mixture. You could add a bit of coconut rum for an additional kick as well. Semi-sweet chips can be substituted but it will be sweeter and not as beneficial to your health. If mixture is too thick for your liking, add a bit more cream of coconut. And if you just can’t do coconut, replace with equivalent amount of heavy cream and add some different spices for something unique, like ½-1 teaspoon ground cinnamon or if you are really daring, how about chile powder?