Coconut Rice Salad

Coconut Rice Salad

1 cup jasmine rice
2 cups unsweetened coconut milk
1 tablespoon sugar
1/2 teaspoon kosher salt, plus more for seasoning
2 cups shredded cooked chicken
2 small Kirby cucumbers, chopped
1 tablespoon canola oil
Chopped scallions, for garnish

In a large saucepan, combine the rice, coconut milk, sugar and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the rice is tender and all of the coconut milk is absorbed, about 20 minutes. Remove from the heat and let the rice stand for 10 minutes. Transfer to a large bowl and stir in the chicken, cucumbers and oil. Season with salt and garnish with scallions.

Mango-Lemon Drop Sunshine Puffs

1 package (3 oz) cream cheese, softened
1/3 cup powdered sugar
2 tablespoons lemon juice
1/8 teaspoon grated lemon peel
1 cup flaked coconut
1 can Pillsbury® Big & Buttery refrigerated crescent dinner rolls
2/3 cup Hershey's® premier white baking chips
1/3 cup Smucker's® Mango Jam or Sweet Orange Marmalade

Heat oven to 350 degrees F. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in lemon juice on low speed. Stir in lemon peel and coconut until well mixed. Set aside.
Unroll crescent dough onto ungreased cookie sheet; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle into 8 squares. Place 16 of the squares 2 inches apart on cookie sheet. Spoon heaping teaspoon of cream cheese mixture in center of each square. Top cream cheese mixture with remaining dough squares, placing each of the squares at an angle so points of the square hang over the middles of the sides of the bottom square to look like shape of the sun. Press edges of dough around cream cheese mixture to seal.
Bake 9 to 14 minutes or until light golden brown. Cool 5 minutes.
Meanwhile, in 1-quart saucepan over low heat, melt white chips and mango jam, stirring constantly, until melted and smooth. Spread glaze over rolls. Serve warm.