Prepare your ingredients: Peel the bananas and mash them in a large bowl using a fork or potato masher. They do not need to be completely smooth, just mashed well. Open the can of pineapple and do not drain it. You will need the juice too. Measure out your shredded coconut, lemon juice, and sugar. Set everything nearby.

Mix everything in a pot: Take a large cooking pot and place it on your stove. Pour in the mashed bananas, crushed pineapple with juice, shredded coconut, lemon juice, and sugar. Stir everything together until it is mixed well. The mixture will look thick and chunky, but that is okay.

Cook the mixture: Turn the heat on medium. Keep stirring the mixture often so that it does not stick to the bottom of the pot. After a few minutes, it will start to bubble and smell amazing. Let it simmer gently for around 15 to 20 minutes. Stir often. The mixture will thicken as the sugar melts and the fruit breaks down. You want a jam-like texture.

Check the consistency: After cooking for about 20 minutes, take a small spoonful and place it on a cold plate. Let it sit for a minute. If it starts to set and feels like jam, it is ready. If it is too runny, let it cook for another 5 minutes and test again.

Prepare your jars (if canning): If you are planning to can the monkey butter, now is the time to get your jars ready. Wash the jars, lids, and rings with hot soapy water. Rinse them well. Place the jars in a large pot of hot water to keep them warm. You can also sterilize them by boiling for 10 minutes. This step helps prevent bacteria.

Fill the jars: Use a clean ladle or spoon to carefully fill the warm jars with the hot monkey butter. Leave about half an inch of space at the top. Wipe the rims of the jars with a clean wet cloth to make sure they seal properly. Place the lids on and screw the bands until they are fingertip tight.

Process the jars: Place the filled jars in a water bath canner or a large pot with boiling water. Make sure the jars are covered by at least 1 inch of water. Boil the jars for 10 to 15 minutes to seal them. Carefully remove the jars and place them on a towel to cool. You should hear a popping sound as the jars seal. After 24 hours, check the lids. If they do not move up and down when pressed, they are sealed.

Store or enjoy: Once the jars are cool and sealed, you can store them in a cool, dark place for up to 6 months. If you are not canning, you can store the monkey butter in the fridge in airtight containers for up to 2 weeks. Always use a clean spoon to scoop it out.