When it comes to frozen treats in the local market, there are a few options available. One of the popular choices is Penacool, a brand that offers a range of flavored ice creams and sorbets. Penacool has become a household name in the Caribbean, and customers can find their products in supermarkets and convenience stores across the region. Another option is commercial lollies, which come in a variety of flavors and are a favorite among children. In addition to these options, there are also sno-cones, ice blocks, and the traditional “Sucker-Bag.”
The latter was a popular frozen treat in the past, but its popularity has waned in recent years. Small shops or “palours” used to sell these homemade treats, and they were considered the grandfather of frozen desserts on the island. Despite the rise of newer options, some customers still have a nostalgic attachment to the Sucker-Bag and seek it out at local markets or from vendors on the street. Overall, the local frozen treat market offers a diverse range of options for customers of all ages to enjoy.
Prep Time: 10minutes mins
Cook Time: 5minutes mins
Total Time: 15minutes mins
Course: Dessert, snacks
Cuisine: Caribbean, creole
Servings: 32 bags (approx 1/2 cup each)
Ingredients
- 8 cups water for the custard
- 5 cups water for coconut
- 2 tins 395 g condensed milk
- 1 tin 410 g evaporated milk
- 2-3 tbsp mixed essence
- 2 medium sized coconuts
- ¾ cups 100g custard powder
- 1 tsp salt
- 1½ – 2 cups brown sugar
Instructions
- Boil the custard in water and leave to cool.
- Chop and blend the coconut in water until fine. Strain the coconut and retain the liquid for the recipe.
- Stir together coconut milk, condense milk, and evaporated milk. Stir, well, the custard into the milk. Stir in the mixed essence, salt and brown sugar to taste.
- Strain the custard and milk mixture. Pour into 1/2 lb clear bags and tie securely. Store in the refrigerator until frozen.
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Recipe © Simply Trini Cooking. All rights reserved
Sucker Bag
Ingredients
- 8 cups water for the custard
- 5 cups water for coconut
- 2 tins 395 g condensed milk
- 1 tin 410 g evaporated milk
- 2-3 tbsp mixed essence
- 2 medium sized coconuts
- ¾ cups 100g custard powder
- 1 tsp salt
- 1½ – 2 cups brown sugar
Instructions
- Boil the custard in water and leave to cool.
- Chop and blend the coconut in water until fine. Strain the coconut and retain the liquid for the recipe.
- Stir together coconut milk, condense milk, and evaporated milk. Stir, well, the custard into the milk. Stir in the mixed essence, salt and brown sugar to taste.
- Strain the custard and milk mixture. Pour into 1/2 lb clear bags and tie securely. Store in the refrigerator until frozen.
