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.