1.) Choco Banana – A chocolate-covered Banana Popsicle. Add coconut flakes and nuts!
2.) Sugar Corn Popsicle – Pureed and strained corn kernels with cream, milk, sugar and vanilla – and frozen on a skewer.
3.) Tablata – Freshly-grated coconut, cooked in ginger and sugar and baked. Served in little squares (We like to dip ours in chocolate with nuts!).
4.) Belizean Fudge – “Burnt” condensed milk. Prepared with Peanuts, but varies. Cashew Nuts, Coconut Flakes and Raisins (Our favorite!) are used.
5.) Wangla (Creole) – Sugar candy with lightly toasted Sesame Seeds. [Sesame Seed Brittle/Candy or Jojoli (Spanish).] Similar to Sesame Seed Snaps, but thicker. Pepitas Seeds (Pumpkin or Squash seed.) are used.
2 Oz. Water
8 Oz. Brown Sugar
8 Oz. Sesame Seeds (Toasted)
Mix sugar and water in a saucepan and cook until sugar caramelizes. Lightly toast Sesame Seeds in separate saucepan (Releases natural oils and nutty aroma.). Add Sesame Seeds into caramelized sugar and pour onto a baking dish or sheet tray lined with parchment paper; cool for 15 minutes and cut into desired shapes.