If you're looking to really commune with your compatriots, then individual assembly is out; dip is in. Our twist on this deconstructed campfire classic heats things up with a pinch of Red Pepper.
Preheat oven to 425ºF.
In a 6" cast iron skillet, pour in the chocolate chips, followed by the coconut milk. Sprinkle cayenne over the chips-and-milk and give the mixture a quick stir. Arrange the halved marshmallows in a single layer covering the chocolate mixture.
Place the skillet in the oven, on the center rack; let heat for about 8-10 minutes. Keep an eye to make sure the marshmallows aren't burning (every oven is calibrated slightly differently).
When the marshmallows are golden and toasted, carefully remove the skillet from the oven. Let cool ever so slightly and serve with your desired dip accompaniments (featured for inspiration: fresh strawberries; pear slices; banana chips; cinnamon graham crackers; lattemiele cookies, dark chocolate crisps).