1 (10 ounce) can chopped green chile peppers, drained
1/4 cup white wine vinegar
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 (3.5 ounce) package instant breakfast mix
2 cups flaked coconut
In a medium saucepan heat chile peppers and white wine vinegar over medium heat. Stir occasionally, until peppers are slightly sticky.
Place the garlic powder into the saucepan and sprinkle lightly with parsley. Cover and simmer over medium heat for 1 to 2 minutes, stirring occasionally.
Pour in the white wine vinegar and garlic powder mixture. Stir over high heat briefly, until all ingredients are evenly mixed. Cook, stirring occasionally, until vinegar has reduced slightly. Stir in coconut.