The moment you open a jar of Monkey Butter, you’re greeted with an irresistible tropical aroma that instantly transports you to a sunny paradise. The smooth blend of ripe bananas and tangy pineapple, perfectly complemented by the subtle crunch of coconut, creates a symphony of flavors that dance on your tongue.
Ingredients:
- 5 ripe bananas, mashed
- 1 (20 oz) can crushed pineapple, with juice
- 1/4 cup shredded coconut
- 3 cups granulated sugar
- 3 tablespoons lemon juice
Instructions:
- Prepare the Ingredients:
- Start by mashing the bananas in a large bowl until smooth.
- Add the crushed pineapple, including the juice, to the mashed bananas.
- Stir in the shredded coconut.
- Cook the Mixture:
- In a large pot, combine the banana-pineapple mixture with the granulated sugar and lemon juice.
- Stir well and bring to a boil over medium-high heat, stirring constantly to prevent sticking and burning.
- Once it reaches a boil, reduce the heat to a simmer.
- Simmer and Stir:
- Continue to simmer the mixture for about 15-20 minutes, stirring frequently.
- The mixture should thicken and take on a glossy appearance.
- Check for Readiness:
- To test if the Monkey Butter is ready, place a small spoonful on a cold plate. If it sets up and doesn’t run, it’s done.
- Jar the Monkey Butter:
- While the Monkey Butter is still hot, carefully ladle it into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth and seal with lids and bands.
- Store the Monkey Butter:
- Allow the jars to cool at room temperature.
- Once cooled, store in the refrigerator for up to 2 months.
