A sweet and tropical homemade spread made with bananas, pineapple, and coconut. Perfect for toast, pancakes, or dessert toppings.

• 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

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1. Peel and slice the bananas, then place them into a large pot or Dutch oven over medium-high heat.

2. Add the crushed pineapple (not drained), coconut, sugar, and lemon juice.

3. Stir constantly while bringing the mixture to a boil.

4. Once boiling, reduce heat to a simmer and continue stirring.

5. Cook until thickened and the mixture coats the back of a spoon.

6. Spoon into sterilized glass jars and allow to cool.

7. Serve on toast, pancakes, yogurt, ice cream, or as a crepe filling.