Originally Posted by taxlady
Okay, I did some experimenting. Sort of a "proof of concept". I used semi-sweet chocolate chips, about the same amount of creamed coconut and nuked and stirred. Then I added a few drops of vanilla. I was too lazy to get the step ladder to reach the cocoa and the instant espresso. Heck, I'm not even 100% sure where the instant espresso is. Stirling bought it for migraine emergency.
I tried it on vanilla ice cream immediately and I tried it after it had cooled in the fridge for 30 minutes and got nuked. Didn't really notice a difference. It took about 30-40 seconds to get hard. I will do this again following the recipe, sort of. I'll use liquid espresso, not instant. This was kind of thick and didn't pour as well as I would have liked.
BTW, I started wondering what was the difference between creamed coconut and coconut butter and it seems to be different names for the same stuff. Brits and West Indians call it creamed coconut.
Chocolate chips don't melt as well as bar chocolate - they are made to keep their shape. That could explain the reason why your result was thicker than expected.