Monkey Butter mmmmmmmm…

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It is a recipe for banana/pineapple/coconut jam, called Monkey Butter.

Keep in mind please that this recipe is NOT for long-term storage canning. Make only enough that you can keep in the fridge and use in short term.


5 medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained. 
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar 
3 Tbsp lemon juice (use bottled for uniform acidity)

Peel and slice bananas, then add all ingredients to a heavy saucepan.

Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick.  As the mixture thickens, stir constantly until desired thickness is achieved.

When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes.

Other fruits can be added, particularly topical fruits such as mango (pictured on the left below.)  Also, it is common for the butter to take on a light pink hue when processed.

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