Homemade Monkey Butter

Prepare the ingredients.

Drain the canned pineapple juice into a heavy-bottomed saucepan.

Add the sugar and place over heat. When it comes to the boil, turn heat to low and let simmer for 10 minutes.

Then add the sliced bananas, canned pineapple, coconut flakes and lemon juice.

When it comes to the boil, turn the heat to low and let simmer for 10 minutes, stirring periodically.

It should look like in the picture, with the bananas starting to turn into a puree.

Blend into a puree, as fine as possible.

Let simmer for another 5-10 minutes, stirring regularly.

And blend again.

Blending the mixture two times to make sure we get the finest puree was my idea.

Allow the cream to cool properly.

You'll notice that it's thicker and denser when it's cooled, and this is how we liked it more.

Serve on bread or on biscuits or as a filling for fasting or vegan sweets.

Enjoy!