Monkey butter – when you need sunshine
Days are getting shorter, darker and colder. Soon will be the time of malt wine and gingerbread, but sometimes I need a taste of Hawaii. Monkey butter spread brings up thoughts of piňa colada, warm sunsets on the beach and joy.
Have you ever tried it? If not you are missing a lot. It is a taste of tropical holiday, which you can make in your home. Great with pancakes and as a filler for a sandwich cake. Or on its own. Very versatile and very easy to make. It is completely vegan, and can often be made with things we already have at home.
What do you need for perfect monkey butter?
5 ripe bananas (but no brown spots!)
1 can of crushed pineapple – with all the liquid
2-3 cups of sugar (I went with 2 and is good)
¼ to ½ cup of shredded coconut ( I used desiccated and milled it in blender)
Pinch of salt
All you need to do is: bring it to boil, simmer for about 30 minutes stirring frequently. Load into sterilised jars and seal. This quantity will give you 3 – 4 jars. You can keep them for up to a year in cool, dark place. Once opened keep, in the fridge and eat within 3 months. If it lasts that long that is, as it is really good, as goes very quickly.
Try to sandwich a lemon Victoria cake with it, or use it for Halloween, just dollop in on cookies with some jelly to make puss and blood themed food (weird I know, but kids love horrible things) – at least they will taste better than shop bought stuff.
You can as well mix it with gelling agent of your choice (I used 2 tsp of agar boiled with watery part of 2 cans of coconut milk), spread it over the fatless sponge and top it with whipped coconut cream. Amazing for any celebration.