Created by TwisSis on January 28, 2015
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).
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.
Step 3: Combine raisins & crushed pineapple + the juice & set aside.
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.
Step 5: Top w/remaining bread cubes, then w/remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
Step 6: Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hrs.
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.