This Homemade Pineapple Coconut Banana Spread is a sweet, tropical fruit spread made with ripe bananas, pineapple, coconut, sugar, and a touch of lemon. The fruit slowly cooks together until it becomes thick, smooth, and beautifully golden. It has the delicious flavor of tropical fruit in every spoonful and is wonderful on toast, biscuits, pancakes, waffles, and desserts.
The combination of creamy banana, juicy pineapple, and coconut gives this homemade spread a flavor similar to a tropical fruit preserve. It is an easy recipe to make when you have ripe bananas that need to be used.
Ingredients
- 4 ripe bananas
- 2 cans pineapple tidbits, about 20 ounces each
- 1 1/2 cups shredded coconut
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup pineapple juice reserved from the cans
Instructions
Prepare the Fruit
Start by preparing the bananas. Choose ripe bananas with plenty of yellow color and a few brown spots. Very ripe bananas work especially well because they are naturally sweet and mash easily.
Peel the bananas and place them in a large bowl. Mash them with a fork or potato masher until they are mostly smooth. A few small pieces can remain because they will soften further during cooking.
Open the cans of pineapple and drain the pineapple, reserving about 1/2 cup of the juice. Chop the pineapple tidbits into smaller pieces if you prefer a smoother spread.
The smaller the pineapple pieces, the more evenly they will break down while cooking.
Combine the Ingredients
Place the mashed bananas and chopped pineapple into a large, heavy-bottomed saucepan or Dutch oven.
Add the shredded coconut, granulated sugar, lemon juice, lemon zest, salt, and reserved pineapple juice.
Stir everything together thoroughly.
At this point, the mixture will be quite loose and juicy, but it will become much thicker as it cooks.
Place the saucepan over medium heat and bring the mixture slowly to a gentle simmer.
Cook the Fruit Mixture
Once the mixture begins bubbling, reduce the heat to medium-low.
Cook uncovered for approximately 45 to 60 minutes, stirring frequently.
Because the mixture contains sugar and fruit, it can stick to the bottom of the pan if it is left unattended. Stir every few minutes, especially as the mixture begins to thicken.
As the bananas soften, they will blend into the pineapple and create a creamy texture. The pineapple pieces will become tender, while the coconut will absorb some of the flavorful fruit juices.
Continue cooking until the mixture becomes thick and glossy.
You want the finished spread to be thick enough to sit on a spoon rather than immediately running off it.
Adjust the Texture
For a chunky fruit spread, leave some of the pineapple pieces intact.
If you prefer a smoother consistency, use a potato masher to gently crush the pineapple and banana while the mixture is cooking.
You can also use an immersion blender for a few seconds after cooking. Do not completely puree it unless you want a very smooth spread. A little texture makes this recipe especially delicious.
Keep in mind that the spread will become thicker as it cools, so do not cook it until it becomes extremely stiff while hot.
Add Vanilla
Once the mixture has reached the desired thickness, remove the saucepan from the heat.
Stir in the vanilla extract.
Taste the spread carefully after it has cooled slightly. The pineapple and lemon provide a pleasant tanginess that balances the sweetness of the bananas and sugar.
If you prefer a stronger coconut flavor, you can add a small amount of additional shredded coconut at this stage.
Check the Consistency
To test the consistency, place a small spoonful of the hot spread onto a chilled plate.
Allow it to cool for a minute or two, then gently push it with your finger.
If it holds its shape and does not immediately spread into a thin liquid, it is ready.
If the mixture is still too thin, return it to low heat and continue cooking for another 10 to 15 minutes.
Stir frequently during this final stage because the thickened fruit can stick to the bottom of the pan more easily.
Prepare the Jars
For refrigerator storage, wash your glass jars and lids thoroughly with hot soapy water and rinse them well.
While the spread is still hot, carefully spoon it into the clean jars.
Leave some space at the top of each jar rather than filling them completely.
Wipe the rims of the jars with a clean, damp cloth and place the lids on securely.
Allow the jars to cool before placing them in the refrigerator.
For shelf-stable canning, use a tested canning recipe and follow proper water-bath canning procedures. Do not simply seal the jars and leave them at room temperature, because safe canning depends on acidity, processing time, jar preparation, and other factors.
How to Serve
There are so many ways to enjoy this tropical spread.
Spread it over warm toast with a little butter for an easy breakfast. It is also delicious on English muffins, biscuits, pancakes, waffles, and French toast.
For dessert, spoon it over vanilla ice cream or cheesecake. You can also use it as a filling between cake layers or spread it inside homemade crepes.
Try swirling a spoonful into plain yogurt with granola and fresh fruit for a quick tropical breakfast.
It can also be served alongside cream cheese and crackers as a sweet appetizer. The creamy cheese balances the bright pineapple and banana flavors beautifully.
Recipe Variations
You can easily customize this recipe depending on what you have available.
For extra coconut flavor, use unsweetened or sweetened shredded coconut depending on how sweet you want the finished spread.
For a stronger pineapple flavor, replace some of the reserved pineapple juice with additional crushed pineapple.
A small amount of cinnamon can add warm flavor, while a pinch of nutmeg gives the spread a slightly richer taste.
For a tropical twist, add a little finely grated lime zest instead of some of the lemon zest.
If you like texture, stir in finely chopped pecans or macadamia nuts after the spread has cooled. Nuts are best added when serving rather than during long cooking if you want them to remain crunchy.
Helpful Tips
Use ripe bananas because they provide the best natural sweetness and creamy texture.
Fresh lemon juice is preferable to bottled lemon juice because it gives the spread a brighter flavor.
Stir frequently while cooking, especially during the final 20 minutes.
A wide saucepan works better than a very narrow pot because more surface area allows excess moisture to evaporate.
Do not judge the final thickness while the spread is piping hot. It will firm up considerably as it cools.
If you want a more rustic homemade appearance like the jars shown in the picture, leave small pieces of pineapple and banana throughout the mixture.
Storage
Keep the finished spread refrigerated in clean, sealed jars.
For the best quality, use refrigerated homemade spread within a reasonable period and always check for signs of spoilage before eating. If you notice mold, fermentation, an unusual odor, or a change in appearance, discard the entire jar.
You can also freeze the spread in freezer-safe containers. Leave room for expansion and thaw it in the refrigerator before serving.
Final Thoughts
This Homemade Pineapple Coconut Banana Spread is an easy way to turn simple fruit into something special. The bananas create a naturally creamy base, pineapple adds bright tropical flavor, and coconut gives the spread a delicious chewy texture and rich aroma.
It is perfect for breakfast, baking, desserts, or homemade gifts. Once cooked and cooled, spoon it into small glass jars, refrigerate, and enjoy a little taste of the tropics whenever you want something sweet and homemade.
