Savory Chile-Coconut Chia Pudding
13 ½ oz Lite Coconut Milk (one can)
1/3 cup Robert Rothschild Farm Roasted Hatch Chile & Bacon Sauce
3 Tbsp White Chia Seeds
¼ cup plus 2 Tbsp Black Chia Seeds
½ tsp Salt
¼ cup Cane Sugar
½ cup Toasted Coconut Flakes
4 sprigs of Fresh Cilantro or Mint
1 pinch Lime Zest (grated fine)
Add Coconut Milk, Roasted Hatch Chile & Bacon Sauce, Sugar and Salt to a bowl. Blend to dissolve sugar and salt.
Add both Chia Seeds to the mixture and blend well.
Cover bowl and refrigerate for at least two hours as the chia seeds hydrate. Stir occasionally. The pudding is ready when it has set to a spoon-able consistency.
Divide pudding into cups and dress with the toasted coconut flakes and a touch of fresh cilantro or mint to garnish.
Sprinkle with Lime Zest.
Use also as a breakfast parfait, layering into a glass with fresh strawberries.
Pro Tip: The coconut flakes will offer the most texture and toasted flavor if they are sprinkled on top prior to eating. They tend to become soggy if added directly to the pudding.