| Directions |
- Cook the rice ahead of time so that it has enough time to chill before adding it to the other ingredients.
- Drain the pineapple well and then add the sugar, lemon juice and salt to it. Stir to combine.
- Fold in the whipped topping.
- Add the chilled rice and coconut; gently fold into the other ingredients.
- Place in the refrigerator until completely chilled.
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Prep Time: 30 minutes Cook Time: 15 minutes Container: Saucepan Servings: 12
| | Ingredients | - | | 3 cups cooked rice - white, chilled |
- | | 1 1/2 cups crushed pineapple |
- | | 2/3 cup sugar |
- | | 1/4 cup lemon juice |
- | | 1/8 teaspoon salt |
- | | 8 ounces whipped topping |
- | | 1 1/2 cups shredded coconut |
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