Those of you who have stayed with us before will remember this staple of our breakfast table.  A tropical delight, this jam is homemade, fresh and delish.



Fresh, happy and tropical. That's our Jam. | Photo by Peter Chamberlain

It’s been a sunny staple of our breakfasts in Kerala for years and thanks to Chef Anu, we have the recipe ready to share with you at home! It’s nice and easy to make too – though you might need to source the Coconut Milk Powder online (we found this one for all you UK peeps).

Monkey Jam

Makes 10 servings. You’ll need a saucepan and a blender.


  • 1 x large, ripe pineapple, peeled, core removed and cut into 1/2 inch chunks 
  • 5 x ripe bananas, chopped roughly the same size as the pineapple
  • 3 tablespoons of coconut milk powder 
  • 3 tablespoons of sugar (you can substitute with coconut sugar to keep it a bit healthier if you like!) 
  • Splash of water



  1. Dice the pineapple into medium-sized chunks and add to pan with sugar.
  2. Cook on a low heat for 5-6 mins, until the juice comes out of the pineapple and it starts to caramelise.
  3. Peel and slice the bananas, then stir into the pan with the pineapple.
  4. Continue to cook on low heat for 1 -2 mins.
  5. Add coconut milk powder to pan and mix well.
  6. Cook for 1 min, stirring constantly.
  7. Remove from heat and set aside to cool.
  8. Once cooled, blend and store in the fridge for up to four days.   



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