Banana, coconut and pinapple jam

Sweet and delicious. A perfect combination for pancakes, crepes or to be used as a frosting. It does not require any addition of sugar.

Banana, coconut and pinapple jam

Prep Time: 5 minutes

Total Time: 5 minutes

Category: marmalade

Cuisine: gluten free, vegan, lactose free

Yield: for 3 small jars

Banana, coconut and pinapple jam

Easy and quick banana, coconut and pinapple jam perfect to be used with creams, pancakes, waffles, cakes and desserts.


  • 1 can of pineapple
  • 4 not too ripe bananas
  • 0.25 cup dried coconut or coconut milk
  • 3 tbsp (or more) lemon juice
  • Instructions below.


In a thick-bottomed pan combine pineapple with its juices and dried coconut (or coconut milk). I recommend the coconut milk if you would like to use this jam later as a addition to a frosting or in a smooth desserts.

Blend it all with a hand blender. Add chopped bananas and lemon juice.

Turn on the heat and bring to a boil. Lower the flame and, stirring frequently, cook until the bananas melt and the mixture will have the consistency of a thick jam.

Transfer boiling hot spread to sterile, airtight containers. Close the lid and turn the jars upside down to create the vacuum effect.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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