Rice Salad - cooking recipe

Ingredients

3 c. cold cooked rice (1 c. dry)
2 (8 oz.) cans crushed pineapple, drained
2 Tbsp. lemon juice
1 c. heavy cream or whipped cream or Cool Whip
1 small can shredded coconut
1/8 tsp. salt
1/3 c. sugar (or to taste)

Preparation

Combine pineapple, lemon juice, sugar and salt.
Fold mixture into whipped cream and fold in rice and coconut.
Chill before serving.