Post by Admin/Mamma on Apr 11, 2024 9:23:05 GMT -6
4 perfectly ripe bananas NO brown SPOTS
14 oz can of crushed pineapple with juice
2 cups white sugar
3 Tablespoons ground coconut (I grind my flaked coconut)
3 Tablespoons lemon juice
Chop the banana into thin slices.
Combine all of the ingredients in a large nonstick pan.
Bring to a rolling boil, stirring often.
Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
Serve warm over ice cream or on toast, pancakes or waffles.
Can be stored in the fridge for 4 to 6 weeks. Or put in jars while hot to seal and store in pantry.
14 oz can of crushed pineapple with juice
2 cups white sugar
3 Tablespoons ground coconut (I grind my flaked coconut)
3 Tablespoons lemon juice
Chop the banana into thin slices.
Combine all of the ingredients in a large nonstick pan.
Bring to a rolling boil, stirring often.
Reduce the heat to low and simmer until the banana has dissolved and the mixture has thickened slightly (about 15 to 20 minutes), stirring frequently.
Serve warm over ice cream or on toast, pancakes or waffles.
Can be stored in the fridge for 4 to 6 weeks. Or put in jars while hot to seal and store in pantry.