Monkey butter was developed by Chef Robert Darden in New York City in 2008 as an alternative to traditional butters that are made using animal fat or lard.
Over medium-high heat, add the sugar, pineapple (and juices), coconut, and lemon juice to the big saucepan or Dutch oven with the cut bananas. Then, bring to a boil.
Cook mixture, stirring often, on medium-low heat until it has thickened and decreased. Banana slices will shatter into fragments.
When the mixture coats the back of a spoon, it is done; remove from the heat and pour into glass jars. Refrigerate until ready to use after allowing to cool.