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Monkey Butter


Have you ever heard of Monkey Butter?  I sure didn’t!  But when I saw it on Pinterest, the name itself definitely piqued my curiosity and I pinned it immediately from the American Preppers Network.  It was then that I saw that this recipe has been pinned more than 39,000 times!  Wow!  Something that has been pinned that many times MUST be good  – right?

Oh wait.

We have a recipe on our blog that has been pinned over 38,000 times!  What is you ask?  Lipton Onion Potatoes! Check it out here.  {{shameful plug!}}

Okay, on to the recipe!  With only five ingredients, this was simple to make and even better to eat.

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

The original recipe stated that the author preferred ground coconut over flaked coconut and that she purchased it at Winco in the bulk food section.  Well, we are lucky enough to have a  Winco close by so I ran by and picked some up.  I have never used ground coconut before and have just always used the flaked coconut.  So if you haven’t seen ground coconut, here is what it looks like:DSC_0807

It is much finer than the flake coconut.

To start, peel and slice the bananas and then put them into a large pot.  Add the rest of the ingredients and put on the stove to bring to a boil, stirring constantly.

DSC_0811

 

 

 

 

 

 

 

 

 

 

 

 

 

 

After bringing to a boil, lower to a simmer and cook until thickened, still stirring constantly.  I was worried that maybe the bananas were going to stay in huge slices but after cooking, they were reduced down into a jam texture.  mmm……

When properly thickened, spoon the mixture into sterilized glass jars and let cool.  At this point in the recipe, this jam can just be refrigerated and will keep for approx 4-6 weeks.  The lemon juice in the recipe will keep the bananas fresh.  But once your family tries it, it might not last that long.

Or after putting the jam in the jars, you can seal the jars with sealing lids and rings and process in a water bath for 15 minutes.  Just a note that if you process the jam in this method,  it will turn out to be a little pink instead of the mellow yellow color like this:

Monkey Butter Recipe - Banana, Coconut and Pineapple Jam!  Crazy good on toast, english muffins or even ice cream! │madefrompinterest.net

Of course, I couldn’t wait until this completely cooled before taking a taste and…

Oh.

My.

Word.

This is crazy good!  Like monkeys swinging from the rafters good. Like Gorilla pounding on their chest good.  Like…okay..I know…that’s enough!

Just a warning that it is on the sweet side, but crazy good. I’m thinkin’ I’m putting this on PB&J’s, english muffins and even over ice cream.

I know that your family will go “Ape” over this Monkey Butter because This Pin Rocks!

***Update Jan 19, 2014 – Whether or not you just cook this jam or use the 15 minute water bath process, this jam should be kept in the refrigerator or freezer***

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Comments

  1. Cilla Thomas says:

    Could you replace the sugar with a sweetener – for those of us on a diet?!! Sounds LUSH otherwise!!

    • Hi Cilla! I don’t know if you could completely substitute sweetener for the sugar because it’s the sugar that thickens the jam. I have read though that you can add less sugar but then add some pectin as the thickener. Good Luck! Either way, you will love it! Deb – The Oldest Sister

      • I don’t know about Wincos. Im guessing it is a grocery store somewhere not on the west coast. I do know that sugar doesn’t thicken anything. You are probably just cooking out the moisture in your Monkey butter. I am eager to try this recipe.

        • Hi Jao! I’ve only been to Winco’s in California and in Utah. I don’t know where you are located on the West Coast and you might not have one close, but I hope that you can find the ground coconut! I recently gave a jar of this Monkey Butter to a friend and he just complained about it today. He complained that he didn’t get any of it because his family inhaled it! I think I have to make another batch! Deb – The Oldest Sister

          • SANDRA DI MEGLIO says:

            Seems like you could just grind some coconut flakes till you get them ground, just not to much that it turns into flour.

          • So glad you liked my recipe !! I am honored that you tried it and reviewed it so well. As far as Winco is concerned, the letters stand for Washington, Idaho, Nevada, Colorado and Oregon, which is where their first stores were located. They have added Utah and Arizona, I think, and maybe more by now. I can see our local store from my front yard !!

        • Sugar doesnt thicken it…the pectin released from the fruit will. Pectin is a natural thickener..or you can buy it in a box.

          • It is a combination of sugar and pectin at the right ph, hence the lemon juice, that thickens it.

        • Actually Winco is pretty much all west coast. It was founded in Idaho and has stores in Washington, Oregon, California, Idaho, Nevada, Utah,Arizona, and Texas.

  2. So glad you liked my recipe! Wasn’t the 39,000 pin thing awesome! I was so blown away by that. Who knew??? I had a suggestion to use the monkey butter as a filling for cupcakes, or between the layers of a cake. Might I suggest the same? TOTALLY ROCKS !!!!!

    • Kris, you are my newest favorite person! Thanks so much for this recipe, it really IS to die for! And the filling for a cupcake? I’m all over that! I’d love a little cupcake with my monkey butter! haha Deb – The Oldest Sister

    • wondering if I did something wrong….. it tastes like banana baby food with a pineapple, coconut after taste……. Can’t decide if I like it or not :/

      • Hi Lori! Yeah, it might just be a personal taste thing. My family loves it! Thanks for stopping by! Deb – The Oldest Sister

        • Can’t wait to get started. Read your reviews. All I know is to Just Do It! I do have a question, what about putting coconut through a nut chopper? I don’t have food processor. Or do you think it would be still too stringy? Will it not “jam” if too stringy? Thanks for taking the time to share the recipe.

          • Gayle, I would definitely try a nut chopper but hopefully it won’t gum up too much. However, if you use the coconut straight, I’m guessing that it will still “jam” up. I’d love to hear how it turns out!

  3. Debbie,
    This looks so good. I am going to have to try it. Thanks so much for sharing with Wednesday’s Adorned From Above.
    Have a great week.
    Debi and Charly

  4. This sounds interesting. What do you put the butter on? I followed you guys from the link party at Lady Behind the Curtain. Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/04/Tasty-Tuesdays-8-features-ad.html

    • Anonyita, Suggestions would be toast, english muffins, corn bread and even ice cream! Thanks for the invite for your link party! We will definitely stop by! Deb – The Oldest Sister

  5. I’m going ape over this just reading about it. I see another pin going on my board.

  6. Thank you so much for linking this recipe to the Tasty Tuesdays link party! I’ve pinned this recipe to my Tasty Tuesday’s board. :) This week’s party is live on the blog & I would love for you to come link up with us! Here’s the link: http://anyonitanibbles.blogspot.co.uk/2013/05/Tasty-Tuesdays-Link-Party-9.html

  7. This sounds great! Can’t wait to try it, but I will be making it without the coconut (only fruit I don’t like). I will also use less sugar and add pectin to make it a little more “diet friendly” Thanks for sharing this! :-)

    • Hi Deb! I read down through most of all of the comments on the original site where I got the recipe and many people cut down on the sugar and added pectin. I think that’s a great idea! Some also omitted the coconut but added mango! That’s going to be the next thing I try. Thanks so much for your comment. Deb – The Oldest Sister. P.S. Your name ROCKS!

      • I was wondering do you still have to refrigerate this afterprocessing for 15 minutes?

        • Hi Marlo, in looking at the original recipe it sounds like the author stored them on her shelf after the 15 minute processing. Although I don’t think this will set on your shelf very long. It’s pretty yummy! Deb – The Oldest Sister

  8. Hi, my friend Rachel and me, Josta from the Netherlands made monkey butter today! It realy is nice and supersweet, i m sure it will also taste great on a pancake for the kids, So thank you for introducing this to Holland!

    • Hello Rachel and Josta! I am {{squealing with delight}} so glad that you tried this and liked it! It is fast becoming a staple in our household. Thanks so much for stopping by and for your kind comment! Deb – The Oldest Sister

  9. Penelope says:

    This is very close to the tropical breeze freezer jam I make from Ball. I think we’ll try it. Thanks for sharing. :)

    • Hi Penelope! hmmm….that makes me curious to find the Ball recipe! Hopefully this one is just as good! Thanks for stopping by! Deb – The Oldest Sister

  10. Could u use regular coconut? I have no place around me to purchase the other type…

    • Hi Dawn, yes you absolutely can! Mine disappeared so fast that I’m gonna have to make another batch! Deb – The Oldest sister

    • meredith says:

      I had flake coconut and used my Magic Bullet Blender to grind it up. Worked beautifully. I suppose a coffee grinder, food processor or other small blender could do the trick as well. Just watch it closely so that it doesnt become paste-like.

      • Meredith – good to know! Thanks so much for sharing! Deb – The Oldest Sister

      • I did the same same except with my NINJA chopper…Also added a little bit of Vanilla and used my submersion stick to mix it up to butter consistency.

  11. Can you please tell me how many jars I need?

    • Hi Cassie! I would have five on hand but it may only make four. Sure hope you like it! Ours is now completely gone! Deb – The Oldest Sister

      • Ok thanks! I look forward to making it

      • Elvenbeads says:

        I was wondering, as a diabetic, I think I would cut the sugar completely and use a sweetener like agave or monk fruit. I think, it could just be made without the sugar and with sugar-free pectin. Instead of coconut, I think I’d like to use coconut butter. Its sweet enough without using all that added white sugar. Also the mention of adding mango, I will try that in addition to the original monkey butter. Could be an awesome trial. thanks

        • There have been quite a few people who have made this without sugar and were successful. Sure hope you like it! Deb

  12. Margaret says:

    This is probably a dumb question but how do you sterilize jars?

    • Hi Margaret! All I do is put my jars in a large pot and cover completely with water. Bring to a boil and let boil for 15 minutes. They actually can stay in the water until you are ready to fill. Hope this helps! Deb – The Oldest Sister

  13. augustinak says:

    do you have to use mason jars ? or can it be any jar ?

    • You can use another jar…in fact I used a Mrs. Richardson’s hot fudge jar and it worked just fine! Thanks for stopping by! Deb – The Oldest Sister

  14. does this taste a lot like bananas or do the coconut and pineapple moderate the banana flavor? I’m not that fond of bananas but I love both pineapple and coconut! Thanks!

    • Hi Joanna! To me, the overall flavor was a good blend but I read where some people have substituted the banana for mangos. That sounds delish! Deb – The Oldest Sister

  15. Even though I am notorious for my sweet tooth, I found this to be just too sweet. Next time I’ll lower the sugar by a cup, maybe more if my pineapple is as ripe as the one I used this time. Perhaps that contributed to it. Otherwise, how can you go wrong with such nice flavors? Thank you for sharing. There will definitely be a next time.

    • Hi Jess! Yup, it is on the sweet side. Great idea to reduce the sugar a little bit. But isn’t the overall flavor awesome?!? Deb – The Oldest Sister

      • I ended up blending it into vanilla ice cream on a cookie crumb base and everybody went ape over it …lol A friend reminded me that where we live in Mexico the fruit is much sweeter than the produce in the average northern supermarket. The pineapples are especially sweet and juicy this year.

  16. sheli r says:

    can I place this in the freezer? my fridge went out and all I have is my stand up freezer until I replace my fridge.

    • Hi Shell! Yes you can absolutely freeze this. I froze mine and when thawed, it tasted just as good! Deb – The Oldest Sister

  17. I really enjoy your site and I have found several post that I am definitely going to try out… I just have one question is there anyway to move the Toyota add or to keep it from blocking the blog as I read it? I love my Camary and I am glad you have them on your site. No disrespect meant in anyway just a quick question…thanks for your help in advance…I did try opening the Toyota site and closing it but it still doesn’t remove the add…please help!

    • Hi Ginger! Wow…we didn’t that was happening. We are looking into it right away! Deb – The Oldest Sister

  18. Michelle says:

    I realize many factors might affect cooking time, but can you please give a ballpark?

    • Hi Michelle, It’s been awhile since I made this but I’m guessing around 15-20 minutes? Whatever the time, it’s worth it! Deb – The Oldest Sister

  19. Making this right now…………the whole house smells divine!!! Thanks!!

  20. How much pectin and sugar if you cut down on the sugar?

  21. Water bath canning with bananas isn’t safe. Check out this link http://www.sbcanning.com/2011/11/what-food-and-ingredients-cant-be.html

    • Hi Dineen! I didn’t water bath mine but thanks for the heads up for our readers! Deb – The Oldest Sister

    • For whatever it may be worth, I ran this recipe by a cooperative extension agent and she OKed it “with serious reservations” because bananas make up about half the fruit ingredients, the pineapple and lemon juice help balance the acidity problem of the bananas and the coconut, and the high sugar content acts as an additional preservative, although she said it would be much, much safer as a pectin-set jam rather than a cooked-down one because the pineapple juice would reduce the bananas’ density. She said it should only be canned in 4- or 8-ounce jars, not pints, just to make sure the heat can penetrate 100% of the way through for a sufficient amount of time and agreed with the 15-minute processing time (with 5 minutes’ standing afterward, rather than pulling it right out of the water when the timer dings).

      Straight banana purees are a firm no-go (no matter what recipes the nimrods at S***-J*** put on their website!) due to the combination of high density and low acidity, but you can acidify AND ease the density problem by “diluting” with other juicy fruits. For example the popular strawberry-banana jam is typically about 3-4 parts strawberries to 1 part bananas, with additional lemon juice. I have a “tropical island jam” recipe that is somewhat similar to this, with the fruit proportions being about 1/3 banana, 1/3 canned pineapple with juice, and 1/3 chopped orange segments (without membrane), with bottled lemon and lime juices for additional acid. (I left out the coconut because it doesn’t agree with me, but left the rum in! LOL) One version I’ve seen of it uses firmer bananas instead of “banana bread ready”, diced very small (about 1/4″) and gently folded in close to the end of cooking. Basically it was a pineapple-orange jam with bits of banana, as well as tiny cubes of mango or papaya, can’t remember which. It was stunningly beautiful.

      • Hi Mary! Thanks so much for your comment. I have posted it so that other readers can read it and then make their own decision as to how to revise the recipe if needed. Your Tropical Jam sounds deee-lish! Deb – The Oldest Sister

  22. Hi, Do you know if this would work with fresh Pineapple?

    • Hi Erin! My guess is that it would work. However, because the recipe calls for crushed pineapple I might blend the fresh pineapple in a blender first? Hope that works! Deb – The Oldest Sister

  23. This looks good, but I really really don’t like coconut. I’m worried about making so much of it and then not liking it if the coconut flavor is there. Any thoughts on if it could be substituted for something? Or does this not taste like coconut at all?

    • Hi Monica! The coconut in this is very slight with the pineapple and banana being the dominant flavors, however I think you could completely omit the coconut and be just fine. The original recipe states that you can also use Mango. I think I might try that next. But even without the coconut, I think this will still taste dee-lish! Deb – The Oldest Sister

  24. I made this for the first time today. I (accidentally) left out the sugar completely and did not realize until it was processed and sealed. But, I gotta say, this stuff is so addicting even without the sugar. I think the fruit flavors shine through better without being hidden in sugary sweetness. It cooked down just fine and thickened without the added sugar.

    • Hi Debi! I know!! This stuff is so addicting. But I’m glad to hear that it was just as good without all the sugar. I’m going to try that!! Thanks so much for your kind comment. Deb – The Oldest Sister

  25. I’m making this right know! It’s super sweet but amazingly good!..if I were to use half the sugar any idea on how much pectin I would need?…

    • Hi Sammi! hmmm…I have only made the full recipe so not quite sure how to adjust for less sugar. Maybe it says something on your pectin package? Deb

  26. Would fresh lemon juice be ok to use instead of bottled??

    • Hi Bernice! I am thinking that it would work just fine! Deb – The Oldest Sister

    • Not unless you’re going to make it as a fridge/freezer jam. Bottled lemon juice is standardized to a certain acidity, whereas the acidity level of fresh citrus is different from fruit to fruit, depending on rainfall, light, temperature, and a bazillion other factors. If you want to can it and you’re utterly determined to use fresh lemon juice, it would be sensible to treat it as a flavoring and use citric acid powder to provide the acidity needed for safety (1/4 tsp citric acid powder = 1 Tbsp. lemon juice). Good luck.

      • True. All of the batches I made were fridge/freezer jam and I was only thinking along those lines. Thanks so much for the heads up Mary!

        • You’re welcome, and I need to correct my post: it’s 1/2 tsp citric acid powder = 1 Tbsp lemon juice, not 1/4 tsp. Sorry! That’s a safety issue, not a flavor issue, so can’t just let that slide – cooking is an art, canning is chemistry. Having made it three times now, once “by the book” and then twice to “fiddle” it, I agree that it’s really best BY FAR as a fridge/freezer jam, since the flavors stay brighter, it looks nicer, and it also gives you more flexibility to do things like cut down the sugar. It IS tooth-achingly sweet and that much sugar really isn’t at all healthy, but the sugar’s there as a preservative for canning a high-risk product. The last batch I made was specifically as a fridge/freezer jam so I took the sugar all the way down to a half-cup of Turbinado sugar (which has a slightly caramelized flavor, kind of halfway between white and brown sugar, due to being a very little bit less refined) and it was still plenty sweet for my palate, although it did of course reduce the yield by about half, and it had more of a “spread” consistency than a sticky “jammy” consistency. I may try honey or cane syrup for the sweetener for the next batch to increase the stickiness. I like coconut but coconut doesn’t like me so I left it out and added 1/2 tsp of organic coconut extract (the artificial just makes everything taste like suntan lotion) as well as 1/2 tsp of rum extract and 1/2 vanilla bean (split) which I left in the jar. I also “cheated” and boiled down the pineapple juice in a separate pan until it was reduced by half – much of the cooking time is reducing the pineapple juice, after all – and pureed the mixture with my stick blender to move things along, and went from untouched ingredients to washing the dishes in about half an hour. Cutting the sugar down so far means you get to eat more of it too :D and a nice big dollop on a bowl of Greek yogurt is divine!

          • Mary…you are a doll! Thanks so much for this info. I sure wouldn’t want anyone getting sick over Monkey Butter unless they are sick with joy! Deb – The Oldest Sister

  27. After made and jarred should it always be refrigerated? This is my first canning experience, so I have no idea what I’m doing.

  28. Will Splenda work?

  29. Would I be able to process flaked coconut into ground coconut? I am on a very tight budget.

    • In researching the original recipe, it called for just coconut but the person making it preferred ground coconut to flake so I think flake coconut will be just fine! Let me know how it turns out! Deb – The Oldest Sister

  30. I just made this but made a few adjustments for my liking: I cut the recipe in half (about). I used 10oz of real pineapple instead of canned, 2 bananas, I kept the 1/4 cup of coconut because I love coconut and instead of the halved 3 cups of sugar which would have been 1.5 cups, I did 1/2 cup of truvía’s baker’s blend. This was enough to fill one 16oz mason jar and it is truly addicting. I’m using it as a cake filling for my son’s 3rd birthday party in a couple days and I couldn’t help but put some on a slice of toast for myself as soon as it was done.

    All in all, a sugar substitute can most certainly be used and it didn’t affect the consistency at all. I feel that both pineapple and bananas are already SUPER sweet so 3 cups of sugar seemed just a bit much for me – plus I’m on weight watchers haha.

    Anyway, thank you for this awesome recipe! Everyone is going to love it.

    • Hi Mack! Thank you so much for sharing your adaptations. I know that other readers will be interested in reading this. And what a great idea to use it as a cake filling. You’re a genius! Man I wish I had some on a piece of toast right now though!! Thanks again, Deb – The Oldest Sister

  31. April Sturm says:

    What can I substitute for the coconut? I would love to make the recipe but I am allergic to coconut : (

  32. Too much sugar….

  33. Rhonda Mozingo says:

    I wonder if you added a drop or so of yellow food coloring right before putting it in the jars would work for keeping the color? I want to make this and can it in the small jars.. I will have to experiment with half a recipe maybe.

  34. Elleen Edwards says:

    How many pint jars will this recipe make?

    • Hi Eileen! hmmm…if I remember right it made three. But I can barely remember my kids names, so I hope that’s right! lol Deb – The Oldest Sister

  35. I make similar jam but use fresh pears instead of bananas. I use pineapple in juice and splendor. It taste great and was a hit at work on hot buttered biscuits. Also good on pork. My grandmother called it Mississippi pear honey.

    • Hot buttered biscuits….I can taste them now. And Mississippi Pear Honey? I’m going to check that out! Deb – The Oldest Sister

  36. Deb Newell says:

    FYI—- This is fine if you keep it in the fridge, however, this is NOT safe to keep on the shelf and should not be water bath canned. It is only safe to freeze or keep in the fridge. Banana is too dense to safely can.

    • Hi Deb, Thanks for the helpful info. Ours never lasts long enough to just sit on the shelf but definitely good to know!

  37. Just made a batch. I ground up my flake coconut in grinder. Tastes awesome.

  38. mela bird says:

    Made this and it was tasty but way to sweet and did not thicken up, once I modified the original recipe it turned out thicker not so sweet and no coconut would I make this again? No

  39. I could nothing round coconut, so I used flake. Just unsightly asking it and tried little and wow, it is sweet but yummy!!!!! I love Cnut so the flake pieces do not other me, but if you are nota huge fan of he texture, ground would be best (probaly would no eve know I was in there ). My kids are going to flip when they try this!!!!

  40. How much does the recipe make?

  41. Valori Wilson says:

    I am reading the post and comments with horror as I realize how many folks are going to be harmed by not following proper food prep steps. This sounds yummy and should be eaten now or frozen, but the suggestion of canning banana is a complete no-no… Please consult a Master Food Preserver site such as SB Canning, or follow a Ball recipe for complete safety… Luckily, this stuff is so good it doesn’t seem to stay for long, but PLEASE don’t be foolish with you health and safety.

    • Hi Valori! You are right that this recipe needs to be refrigerated or frozen and not stay sitting on a shelf. But you are also right in that it is so yummy that it doesn’t last long! Thanks so much for stopping by! Deb

    • What if you use a pressure cooker to process it? My understanding is thta anything can be canned in a pressure cooker.

      • Hi Wendy! I’ve never tried it in a pressure cooker cuz’ I don’t have one but if you try it that way, I’d love to hear about it! Deb

  42. I made this last year for Mother’s Day brunch and it was awesome! Everyone loved it and I’m not big on cooked bananas. Served on waffles with whipped cream kona coffee and I almost thought I was in Maui ;)
    Almost forgot we tasted it before we cooked it and it was delish, I was lucky there was any left when we were finished. Thanks

    • Jessie….so glad you liked. It doesn’t last long around my house either! Thanks so much for stopping by. Comments make our day! Deb

  43. way to much sugar for my taste. I would have to cut that down a lot

  44. How thick should it be before considering it done?

    • Hi Mary! I haven’t made this in a while but when it looks like the texture of a jam, then you should be good. It didn’t take very long. Hope that helps! Deb

  45. If it has to be in a freezer or fridge, could it be stored in the storage bags that sucks all of the air out? I know there are jams & jellies that can be stored this way. How long does it keep in a freezer? Thanks

    • Debbie says:

      Hi Teddi, I have never used those bags but I think they would work. This will last in the fridge for about 4 weeks – if it doesn’t get eaten first and probably around 6 months if put in the freezer. Let me know if you like it! Deb – The Oldest Sister

  46. Natasha says:

    Hi!
    About how many jars and what size should the original recipe fill??
    I want to make this in jam jars (8oz?) for party favors :)

    • Hi Natasha! If I remember right this made 4-5 pint jars so it would probably make 8-10 8oz jars. What a fun idea to make party favors with this! I’d love to hear how it turned out! Deb – The Oldest Sister

  47. I made peach, pear and apple butter using honey and it was great. I also made jam and applesauce using 100% apple juice and honey and the sure jell for low or no sugar and its ok too. Im going to try this with pectin and honey….cant hurt to try and even a fail as far as thickness is bound to taste good. i have eaten many an experiment as a topper for frozen yougurt, oatmeal and pancakes rather than what it was supposed to be lol.

    • Jackie, I would love to know how this turns out for you! But no matter how you make it, it is yummy! Deb

  48. Jane Silva says:

    I just made this. Cut back on the sugar and used the juice of half a lemon.
    It’s fabulous.
    I’m going to mix a bit in with Greek yogurt.

  49. Why bottled lemon juice and not fresh squeezed? Could you used fresh squeezed?

  50. Ripe banana’s WITH brown spots are the healthiest way to eat/use them. I don’t usually touch one that doesn’t at least have brown, most of them near black. I use coconut sugar in all my jelly/jam recipes, at least it is natural, not white sugar. :) am anxious to try this one.

    • Hi Patti! If you’ve read any of the previous comments, you will see that this recipe is very sweet but OH SO GOOD!!! Sure hope you like it! Deb

  51. Do you use sweetened or unsweetened coconut? Thanks.

    • Both will work but this is a very sweet jam so you might want to use the unsweetened. Thanks for stopping by Julie! Deb

  52. Casssie says:

    How many jars did this make and what size jars are they? It looks delicious, cant wait to try it!!!

    • It’s been a little while since I made this but I think it made 4 or 5 pint jars. Hope that helps! Deb

  53. Thiskidiknow says:

    Can I used desiccated coconut for this recipe?

    • I have never used dessicated coconut but after reading about it, I think it will work just fine although I can’t guarantee any results. I’d love to know how it worked for you! Deb

  54. Blue Bonnet says:

    I just made this. It’s REALLY sweet but really good. It took a long time before it thickened. I finally turned the heat back up to high and kept stirring until it thickened. I was stirring from start to finish for 50 minutes. I also used my immersion blender to break up the bannanas about half way through the cooking and stirring. Has anyone tried making this in the crockpot? The next time I make a batch I’m going to throw it in the crockpot on low for 8 hours and if it’s not thickened after that long I’ll take the lid off and I’ll bet it thickens. I did apple butter in the crockpot and it worked great. I was just wondering if anyone else had tried doing it that way.

    • Blue Bonnet says:

      I forgot to add that I did not find the coconut powder in the stores near me so I used regular coconut and my food processor to grind it up some. It still had chunks of coconut but they were not noticable when it finished cooking and seemed to work great.

    • I would love to know if it works in the crockpot. What a great idea! Deb

  55. Barbara Muirhead says:

    Just made a batch, following the recipe exactly. I simmered for around 20 mins and got 5 1/2 pint jars out of it. Looks great, smells great, can’t wait to have it on a toasted english muffin tomorrow.

  56. I added a large very ripe mango to the mix. I also dropped the sugar to 2 cups and added pectin. OH MY STARS!!!! This is amazing! I will be making A LOT more of this!

  57. I just bought regular flake coconut and put it in the food processor, that worked fine!

    • Hi Beth, I’m glad to hear that worked. I’ve been wanting to make another batch that way. Thanks so much for sharing! Deb

  58. Hi there,
    Made this and it is absolutely AMAZING!! Do have a question though: does it definitely have to be refrigerated? I plan on making more of it for my co-workers Christmas gifts. I have also made the following jams: strawberry-kiwi, kiwi, kiwi daiquiri, pina colada, caramel apple, orange marmalade, carrot cake, pear, and peach. Now I’m just looking for a way to package/gift wrap these jams. Any suggestions?
    Thank you,

    Dianna

    • Dianna, yes it does need to be refrigerated because of the bananas. Boy I wish I was on your Christmas list! I would love some of those other flavors! haha Deb

  59. I had never heard of Monkey Butter before, it sounds really good I am going to try and make it in the next few days.

  60. This is really good. Definitely not for the diabetic crowd. My question is how long everyone cooked it down. I made mine today and took over an hour of simmering to get it nice and thick. Maybe next time I’ll add some pectin to help it along.

  61. Lana Anderson says:

    The coconut that the recipe is using from WinCo is a unsweetened coconut found in the Bulk Foods Dpt.

  62. This is such a great flavor. I halved the recipe and instead of sugar, I added one cup of Stevia in the Raw for baking (measures cup for cup to sugar) I did not add pectin. Hot off the stove it tastes great, although you can taste the stevia. Will try to tweak next time I make it and maybe forgo sweetener altogether.

  63. Hi Sheryl! What a great idea. Don’t you just love the flavor? It sure didn’t last long in our household. Thanks for stopping by! Deb – The Oldest Sister

  64. Hi. Just wanted to share my thoughts on Stevia. i used it in a batch of the most beautiful peach jam you ever saw. I used it cup for cup instead of sugar. It tasted great while it was cooking and even when you taste it its good but there is a funny bitterish aftertaste to it that is comon to stevia. I found it to be there even in agave. I used raw stevia too btw. Anyway, I just started using hiney, slightly less than called for in the recipe because I think honey is awfully sweet and so far so good. No funny aftertaste. It is yummy. if you use as much as is called for for the sugar then i am afraid it might be too liquified. Its worth a try if you are cutting out sugar.

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  1. Cake Recipe says:

    [...]  Monkey Butter  [...]

  2. […] had never even heard of number 6 until Debbie found it on Pinterest. Monkey Butter is a pineapple, banana, coconut spread that is crazy good!  Like monkeys swinging from the […]

  3. […] Source: www.madefrompinterest.net […]

  4. […] Source: www.madefrompinterest.net […]

  5. […] also came across this pin for Monkey Butter and can’t wait until I can get some fresh bananas to try it out. Can you imagine this on fresh […]

  6. […] The recipe I used can be found here […]

  7. […] resist reading about it.  For example, I couldn’t resist the temptation to make “Monkey Butter” or “Million Dollar Spaghetti” when I saw it.   How can you resist recipes with […]

  8. […] couldn’t stay away from Monkey Butter when I saw that pin on Pinterest.  Went to it right away and tried it out.  […]

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