Monkey Butter


1 (20 oz.) can crushed pineapple, with juices

2 3/4 cups white sugar

4-5 ripe bananas, thinly sliced

1/4 cup coconut

1/4 cup lemon juice

Toast or ice cream, for serving

Glass jars


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.

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