Monkey Butter

 

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• 4 perfectly ripe bananas NO SPOTS
• 14 oz can of crushed pineapple with juice
• 2 cups white sugar
• 3 Tablespoons ground coconut 
• 3 Tablespoons lemon juice
• 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. Or put in jars while hot to seal and store in pantry.