Preparation:
Slice bananas crosswise. In blender or food processor fitted with
metal blade, combine half of drink mix, pineapple juice, milk, cream of
coconut, and banana slices. Process until pureed; pour puree into 6-cup
bowl. Puree remaining half of liquid ingredients and banana slices with
eggs and liqueur. Combine both purees. Combine raisins and crushed
pineapple with juice; set aside. Place about 2/3 of bread cubes in
crockpot; sprinkle 1/2 tsp grated lemon peel and spread 1 c raisin mixture
over bread in slow-cooker. Top with remaining bread cubes; then with
remaining lemon peel and raisin-pineapple mixture. Pour pureed
ingredients into slow-cooker. Cover and cook on low 6 hours. Spoon
pudding into dessert dishes and serve hot. Garnish with mint. If you
prefer to serve this dessert cold, spoon into serving dish, cover and
refrigerate; then eat later. |
