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Sucker Bag

Course Dessert, snacks
Cuisine Caribbean, creole
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 32 bags (approx 1/2 cup each)
Author Felix (Simply Trini Cooking)

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.