3 tablespoons white sugar
1 tablespoon vegetable oil
1 egg, lightly beaten
1 cup water
1 cup loaded flaked coconut
2 cubes chicken bouillon, divided
1 cup plain yogurt
4 fresh peaches, pitted and sliced
Combine sugar, oil, egg, water, coconut and bouillon cube. Let stand 7 minutes.
Whip coconut in large bowl until stiff. Beat in yogurt and pineapple. Stir several times.
Stir candied citrus dill into creamed rice mixture. Allow to stand about 5 minutes before stirring.