Peel and mash the bananas in a large bowl.

Open the can of crushed pineapple and measure out 20 ounces (with juice).

Measure the shredded coconut if using.

In a large, heavy-bottomed pot, combine the mashed bananas, crushed pineapple (with juice), shredded coconut (if using), lemon juice, and sugar.

Stir well to combine all the ingredients.

Cook the mixture over medium heat, stirring constantly until the sugar is dissolved.

Once the mixture begins to boil, reduce the heat to low and simmer.

Continue to cook for 20-25 minutes, stirring frequently, until the mixture thickens and reaches a jam-like consistency.

The Monkey Butter is done when it thickly coats the back of a spoon and doesn’t immediately run off.

If it’s not thick enough, continue to simmer and stir for a few more minutes.

If canning, sterilize the jars, lids, and bands by boiling them in water for 10 minutes. Keep the jars warm until ready to use.

Carefully ladle the hot Monkey Butter into the sterilized jars, leaving ¼ inch of headspace at the top.

Wipe the rims clean, place the lids on top, and screw on the bands until fingertip-tight.

Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).

Remove the jars and let them cool completely on a towel-lined surface.

After 24 hours, check the seals by pressing down in the center of the lids. If the lid does not pop back, the jar is sealed. Any unsealed jars should be refrigerated and used within a few weeks.

Let the Monkey Butter cool to room temperature before using it. Store it in the refrigerator for up to 2 weeks, or process it in jars for longer storage.