Chocolate Coconut Rice Squares
1-1/2 cups water
1/4 cup sugar
1/2 teaspoon salt
1-1/2 cups instant rice
1 cup semi-sweet chocolate chips
1/2 cup shredded coconut
1 cup non-dairy whipped topping, thawed
Directions
You will need an 8-inch square baking pan or a 9x5-inch loaf pan lined with wax paper.
In a medium saucepan, combine the water, sugar and the salt. Bring to a full boil. Add in the rice, stir to blend. Cover and remove pan from the heat. Let stand for 5 minutes.
Add in the chocolate chips and the coconut, stirring well until the chocolate is completely melted. Cover and refrigerate to chill.
Fold the whipped topping into the chilled rice mixture. Pour mixture into the prepared baking pan. Cover and chill in the refrigerator for 1 hour or until firm.
Invert the whole dessert onto a serving plate. Remove the wax paper. Cut into squares.
Makes 6 servings.