Monkey Butter Recipe – A Tropical Fruit Spread

 Capture the flavor of a tropical getaway in a jar with this irresistibly easy Monkey Butter. This golden, sunshiny spread combines sweet bananas, juicy pineapple, and creamy coconut for a dairy-free treat that will brighten up your breakfasts and snacks. Slather it on toast, swirl it into yogurt, or use it as a topping for pancakes and ice cream.

 Time & Yield

• Prep: 10 minutes

• Cook: 20 minutes

• Total: 30 minutes

• Yields: About 3 cups (24 servings of 2 tbsp each)

 Ingredients

• 5 medium ripe bananas, peeled and sliced

• 1 can (20 oz) crushed pineapple (with its juice)

• 1 cup granulated sugar

• ½ cup shredded sweetened coconut

• 3 tablespoons lemon juice (fresh is best!)

• 1 teaspoon ground cinnamon (optional, but recommended)
  

   Instructions

  1. Combine Everything. In a medium-sized, heavy-bottomed saucepan, add the sliced bananas, entire can of pineapple (including the juice), sugar, shredded coconut, and lemon juice. Give it a good stir to combine.

  2. Simmer to Perfection. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Let it cook for 15-20 minutes, until the bananas have broken down and the mixture has thickened to a rich, spreadable consistency.

  3. Add the Final Touch. Remove the pan from the heat. For a warm, spiced note, stir in the optional teaspoon of cinnamon.

  4. Cool & Store. Allow the butter to cool slightly before carefully transferring it to clean, sterilized jars or airtight containers. Let it cool completely to room temperature before sealing.

  5. Refrigerate. Store your homemade Monkey Butter in the refrigerator. It will keep beautifully for up to 3 weeks.

  Chef’s Tip: For an extra-smooth texture, you can use an immersion blender to briefly puree the mixture after it has cooled slightly.