1. Prepare Fruit and Slow Cooker:

• Lightly grease the insert of your 1.5-quart slow cooker if prone to sticking (though the butter in sauce usually suffices).
• Peel the bananas. Cut each banana in half lengthwise, and then cut each half widthwise into 2-3 pieces, creating chunky pieces.
• Drain the can of pineapple tidbits thoroughly.
• Layer the prepared banana pieces and the drained pineapple tidbits in the bottom of the slow cooker.

2. Make Sauce Mixture and Pour Over Fruit:

• In a small bowl, combine the melted butter, packed brown sugar, rum, and coconut extract.
• Stir well until the brown sugar is mostly dissolved and the mixture is well combined.
• Pour this butter-sugar-rum mixture evenly over the fruit in the slow cooker.

3. Slow Cook:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting until the fruit is very tender and heated through, and the sauce is bubbly and syrupy. This should take about 2 hours. (Note: Cooking time can vary based on slow cooker model and banana ripeness. Check after 1.5 hours).

4. Toast Coconut (While Dessert Cooks or Just Before Serving):

• If you haven’t already, toast the sweetened shredded coconut.
  • Skillet Method: Place shredded coconut in a dry skillet over medium-low heat. Stir frequently until lightly golden brown and fragrant, about 3-5 minutes. Watch carefully as it burns easily. Remove immediately from pan to cool.
  • Oven Method: Spread coconut on a baking sheet and bake at 325°F (160°C) for 5-8 minutes, stirring halfway, until golden.

5. Serve:

• Once the slow cooking is complete, carefully spoon the warm Piña Colada Bananas Foster mixture into individual serving bowls or plates.
• Sprinkle generously with the toasted shredded coconut.
• If desired, serve immediately alongside a scoop of coconut or vanilla ice cream and with vanilla wafers or cream-filled wafer cookies for dipping and crunch. Enjoy this warm, tropical delight!