You’re going to be eating this stuff by the spoonful!
Butter is one of those super versatile ingredients that you can use in or on just about anything! It adds flavor and creaminess and is totally delicious, but we decided to whip up a slightly different kind of butter…monkey butter! If you haven’t heard of or tried monkey butter, let us fill you in on how yummy it is; filled with pineapple, bananas and coconut, this tropical, fruity concoction is tasty on so many things!
Once you throw everything together on the stovetop and let it cool down, this recipe is perfect on top of toast or ice cream or even scooped straight from the jar! Whether you need a quick snack or want to make ice cream a little more special, or you just need a quick fix for your sweet tooth in the middle of the night – we’ve all been there, right? – monkey butter is the way to go! Skip the regular butter and try this out; our family loves it and yours will too!
Monkey Butter
Yield(s): Serves 6-8
20 minutes
4.5
Rated 4.5 out of 5
Rated by 270 reviewers
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Ingredients
- 1 (20 oz.) can crushed pineapple, with juices
- 2 3/4 cups white sugar
- 4-5 ripe bananas, thinly sliced
- 1/4 cup ground coconut (see note below)
- 1/4 cup lemon juice
- toast or ice cream, for serving
- glass jars
Preparation
- Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.
- Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.
- Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.
- Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture.
Recipe adapted from This Grandma Is Fun
