Creamy Coconut-Banana Rice Pudding

• 2 cans (15 oz. each) lite coconut milk
• 3/4 cup sugar
• 1 cinnamon stick
• 3/4 cup long-grain white rice, uncooked
• 1 banana
• 3/4 cup thawed COOL WHIP Whipped Topping
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Bring coconut milk, sugar and cinnamon stick just to simmer in medium saucepan.
2. Stir in rice; cover.
3. Cook on low heat 20 to 25 min.
4. or until rice is tender and pudding is thickened, stirring occasionally.
5. Spoon into bowl; cool.
6. Refrigerate several hours or until chilled.
7. Cut banana diagonally into 1/4-inch-thick slices just before serving pudding; place over individual servings of pudding.
8. Top with COOL WHIP and coconut.

milk, sugar, cinnamon, longgrain white rice, banana, s angel

Taken from www.kraftrecipes.com/recipes/creamy-coconut-banana-rice-pudding-163628.aspx (may not work)