Monkey Butter is a delightful, tropical spread that captures the essence of a sun-soaked paradise in every spoonful. The sweet, ripe bananas meld seamlessly with the tangy crushed pineapple, creating a harmonious blend of flavors that’s accentuated by the subtle nuttiness of shredded coconut.
Ingredients:
- 5 ripe bananas, mashed
- 20 oz can of crushed pineapple, with juice
- 1/4 cup shredded coconut
- 3 cups granulated sugar
- 3 tablespoons lemon juice
Instructions:
- In a large, heavy-bottomed pot, combine the mashed bananas, crushed pineapple with juice, shredded coconut, granulated sugar, and lemon juice.
- Stir the mixture well to combine all the ingredients.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking.
- Reduce the heat to low and let the mixture simmer, continuing to stir occasionally. Cook until the mixture has thickened to a jam-like consistency, about 30-40 minutes.
- Once thickened, remove the pot from heat and let it cool slightly.
- Transfer the Monkey Butter to sterilized jars and seal. Allow it to cool completely before storing in the refrigerator.
