1 cup frozen light whipped topping, thawed
1 container (8 oz.) non-fat vanilla yogurt
1/4 tsp. rum flavoring
2 medium ripe bananas, sliced
1/4 cup firmly packed brown sugar
1/4 cup toasted flaked coconut
In medium bowl, combine rice, whipped topping, yogurt and rum flavoring; stir well.
In small bowl, combine bananas and brown sugar; stir lightly.
In 1-quart dish, evenly layer half of rice mixture, banana mixture and toasted coconut; repeat layers.
Serve immediately or cover and refrigerate for several hours.
Cook the rice ahead of time and let chill.