• Prep Time: 5 mins
  • Cooking Time: 20 mins
  • Serves: 3 cups

Monkey Butter

  • Recipe Submitted by on

 Ingredients List

  • 4 perfectly ripe bananas (no spots)
  • 14 oz can of crushed pineapple (with the juice)
  • 2 cups white sugar
  • 3 Tablespoons unsweetened ground coconut (I used "macaroon" coconut)
  • 3 Tablespoons lemon juice (from a bottle)


Chop the banana into thin slices.
Combine all of the ingredients in a large nonstick pan.
Bring to a rolling boil, stirring often.
Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
Serve warm over ice cream or on toast, pancakes or waffles.
Can be stored in the fridge for 4 to 6 weeks.

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