Coconut-Caramel Rice Pudding

• 1-1/2 qt. (6 cups) milk
• 3 cups cooked long-grain white rice, cooled
• 1 pkg. (11 oz.) KRAFT Caramels
• 1/2 cup BAKER'S ANGEL FLAKE Coconut

1. Bring milk to boil in large saucepan.
2. Reduce heat to medium-low.
3. Gradually stir in rice.
4. Add caramels in small batches, cook and stir 5 to 7 min.
5. or until caramels are completely melted and mixture is well blended before adding next batch.
6. After all caramels are added, cook pudding until thickened, stirring constantly.
7. Remove from heat.
8. Stir in coconut.
9. Pour into serving bowl; cool completely.
10. Refrigerate 3 hours or until chilled.

milk, white rice, caramels, s angel

Taken from www.kraftrecipes.com/recipes/coconut-caramel-rice-pudding-63482.aspx (may not work)