It’s delicious on toast, but my favorite is spooning it over ice cream!
This sweet and tropical “Monkey Butter” is a delicious spread made with pineapple, bananas, and coconut. It’s perfect on toast, ice cream, or as a sweet topping.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Crushed Pineapple (with juices) | 1 (20 oz) can |
| White Sugar | 2 3/4 cups |
| Ripe Bananas (thinly sliced) | 4-5 |
| Ground Coconut | 1/4 cup |
| Lemon Juice | 1/4 cup |
| Toast or Ice Cream | For serving |
| Glass Jars | For storage |
Instructions:
- Combine Ingredients: Place the thinly sliced bananas in a large pot or Dutch oven over medium-high heat. Add the crushed pineapple (with its juices), white sugar, ground coconut, and lemon juice.
- Bring to a Boil: Bring the mixture to a boil.
- Simmer and Thicken: Reduce the heat to medium-low and simmer, stirring frequently. Cook until the mixture has thickened and reduced. The banana slices will break down into smaller pieces during this process.
- Check for Doneness: The mixture is ready when it coats the back of a spoon.
- Transfer to Jars: Remove the pot from the heat and carefully transfer the hot Monkey Butter to clean glass jars.
- Cool and Refrigerate: Allow the jars to cool to room temperature, then refrigerate until ready to use.
- Serve: Serve the Monkey Butter on toast, ice cream, or as desired.
Note:
- If ground coconut is unavailable, unsweetened shredded coconut is a suitable substitute. Flaked coconut can also be used, but it will result in a chunkier texture.
