@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/monkey-butter/#recipe
headline
nameMonkey Butter
descriptionYou're going to be eating this stuff by the spoonful!
urlhttps://12tomatoes.com/monkey-butter
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. 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.
  2. Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.
  3. 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.
  4. 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.
You're going to be eating this stuff by the spoonful!
Course:

Recipe adapted from This Grandma Is Fun

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Monkey Butter

Monkey Butter

4.5 from 289 votes
Servings: Serves 6-8
Author: Decatur Macpherson
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.
  3. 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.
  4. 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.