Heat 4 cups milk in heavy pot.

Meanwhile, blend 1 cup of cold milk with Shirriff Cooked Coconut Pudding and Pie Filling Mix.

Stir mixture into the hot milk.

Cook over medium heat, stirring constantly, until pudding comes to a full boil (when bubbles break surface).

Add eggs and mix well.

Add instant rice and raisins, mix well.

Stir constantly until mixture comes to a boil.

Reduce heat and simmer for 1-2 minutes.

Remove from heat and let stand for 10 minutes covered.

Pour into serving dishes. Serve warm or refrigerate.