Sucker bag is one of the frozen snacks I grew up enjoying. In Trinidad it is always hot, save for the rainy season, and sometimes it gets so hot that you need something to cool down after spending some time in the stinging sun. We have quite a few ways to do just that. For the adults, a cold beer or some other cold beverage and for the children we have soft drinks, juices and a few frozen treats.
Sucker Bag: The Grandfather of Frozen Desserts
Locally, when it comes to frozen treats we have penacool, commercial lollies, snow cone, ice block and then there is the traditional "Sucker Bag". The owners of small shops or "parlours" made this to sell long time; I don't see it selling as much nowadays.
In a sense it may well be the grandfather of frozen desserts on the island. Anyhow, I did not get much of the commercial lollies while growing up, so this was my favorite frozen dessert (you see at one time we had a little parlour and my mother made these to sell ! ). This frozen dessert is still enjoyed by children (and children at heart) in Trinidad and Tobago.
The coconut could be substituted with vanilla, or any other flavour desired (I once tasted a rum and raisin flavour and a Guinness flavour sucker bag). The only obstacle is your imagination.
Sucker Bag Recipe
"SUKER-BAG" (COCONUT FLAVOUR)
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 teaspoon salt
1½-2 cups brown sugar
Boil the custard in water and leave to cool.
Chop and blend the coconut in water until fine.
Strain the coconut and retain the water 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 half-pound clear bags and tie securely. Store in the refrigerator until frozen.
This recipe will yields 32 small bags.
Well that's all for now until next time. Hoped you liked my coconut sucker bag.
- 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 tablespoon mixed essence
- 2 medium sized coconuts
- ¾ cups 100g custard powder
- 1 teaspoon salt
- 1½ - 2 cups brown sugar
- 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 ½ lb clear bags and tie securely. Store in the refrigerator until frozen.