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Heat oil and butter in a large pan and sauté garlic. Add rice and stir to coat. Pour hot chicken bouillon and bring to a boil. Lower temperature, cover pan and cook rice until tender.
Heat remaining butter and oil in a skillet and add onions. Cook onions, stirring, until tender and crystal clear. Stir in curry powder and pineapple juice. Add red and green peppers and bring to a boil for 5 minutes. Combine raisins, pecans, apple and bananas and add to skillet. Fold into cooked rice.
Whip heavy cream and add to rice. Mix thoroughly. Season with salt and pepper.
Heat rice and transfer to a large bowl. Invert mold onto a serving dish. Sprinkle rice with shredded coconut and serve.
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