Ingredients
- 1 loaf (1 pound) French bread
- 10 ounces frozen Pina Colada mix
- 6 ounces pineapple juice
- 12 ounces evaporated milk
- 152 grams coconut cream (1/2 cup)
- 2 bananas, large (sliced crossway)
- 3 large eggs
- 1/4 cup rum (light)
- 1 cup raisins (optional)
- 8 ounces crushed pineapple (in juice)
- 1 teaspoon lemon peel (grated)
- 152 grams coconut cream (1/2 cup, to drizzle over servings)
- Fresh mint sprigs (optional garnish)
How to Make
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Step 1: W/a sharp knife, peel crust from bread & save for another use. Cut bread into 1-in cubes & set aside (Frankly, I'd skip this so you decide).
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Step 2: In a food processor or using an immersion blender, combine the pina colada drink mix, pineapple juice, evaporated milk, coconut cream. banana slices, eggs & liqueur. Process until pureed, pour puree into a 6-cup bowl & set aside.
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Step 3: Combine raisins & crushed pineapple + the juice & set aside.
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Step 4: Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
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Step 5: Top w/remaining bread cubes, then w/remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
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Step 6: Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hrs.
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Step 7: TO SERVE: Divide pudding into 8 dessert dishes, drizzle 1 tbsp coconut cream atop ea serving, garnish w/fresh mint sprig(s) for that extra touch & serve warm.
Tips & Variations
- Food processor or immersion blender
We hope you enjoy this recipe!
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