Banana, coconut and pineapple jam, also known as monkey butter, is sweet and delicious. A perfect combination for pancakes, crepes or to be used as a frosting. It does not require any addition of sugar.
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.
Instructions banana, coconut and pineapple jam
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.
p.s. If you are looking for another delicious recipe with bananas you should check my Mini banana cake with chocolate cream.