Las’ Lick - Sweets For My Sweet

Las’ Lick - Sweets For My Sweet

As mouthwatering as they are addictive, these sweet and savoury treats are bursting with the flavours of the islands including: coconut, brown sugar, ginger and tamarind. The unsung stars of traditional Jamaican cooking, first time tasters and locals alike will enjoy choosing a favourite from the way too convenient bite-sized sampler pack from Reggae Carmella’s Jamaica Treats. Treats found in stores island wide 


Jackass Corn
A very hard biscuit made of flour, water, coconut milk and nutmeg. It is rolled flat, cut and baked. According to Jamaicans, it’s called Jackass Corn because when you eat it, it sounds like when a donkey is eating corn.


Coconut Drops 
Also called drops or cut cake.This Jamaican favourite is made by boiling small pieces of chopped coconut flesh in spiced brown sugar then dropping lumps of the mixture on a greased flat surface to cool, harden and form a rough cake.


Grater Cake
A confection made of grated coconut and white or brown sugar, it is a very popular traditional sweet. The sugar and coconut are boiled then allowed to harden after which it is cut into squares with sprinkles of coconut on top.


Peanut Cake
Also known as Sugar Cake, this is a sweet confectionary made when peanuts are boiled in spiced brown sugar and then allowed to cool and cut into squares.


A small open pie made with grated, spiced and sweetened coconut filling. Also known as “pinch-me-round,” for the characteristic wavy look of the edges of the hard shell. Tamarind Ball (Contains seeds)

This is a popular tart sweet now considered a national candy in Jamaica. The balls are made by kneading tamarind pulp and sugar and forming them into balls and left to air dry.

Busta “Stagga Back”
This tasty treat is a dark, tough sweet made from grated coconut and wet sugar. Named after National Hero and former Prime Minister of Jamaica, Sir Alexander Bustamante, a man renowned for his toughness.


Peanut Brittle
Peanut Brittle is made with peanuts like Peanut Cake but is boiled to a harder consistency until “brittle”.