Dessert: United States – U.S. Virgin Islands, Caribbean United States Territories – Tamarind Balls

Serving Size: 24

Approximate Time

Prep 15 min

Cook 8 min

Additional 20 min

Total 40 min

Ingredients

- 8 oz (225 g) tamarind pulp, seeds and stringy fibers removed
- 1 cup (200 g) granulated sugar, plus 1/4 cup (50 g) extra for rolling
- 2 tbsp (30 ml) warm water, plus more if needed
- 1/2 tsp (1.5 g) ground cinnamon (optional)
- 1/8 tsp (0.5 g) ground nutmeg (optional)
- 1/8 tsp (0.7 g) fine salt
- 1/4 cup (20 g) toasted desiccated coconut for rolling (optional)

Instructions

Short Description:
Tangy-sweet tamarind pulp sweetened with sugar and warmed spices, formed into bite-sized balls and coated in sugar or coconut for a chewy Caribbean confection.

Regional Notes:
This U.S. Virgin Islands version uses fresh tamarind pulp loosened and sieved, then gently cooked with granulated sugar and warm spices like cinnamon and nutmeg, reflecting the islands' use of locally grown tamarind. Unlike some Latin American preparations that use only powdered tamarind paste, this Caribbean variant emphasizes handwork to remove seeds and a light spice finish before rolling.

1. Tear the tamarind pulp into small pieces and place in a bowl. Pour 2 tbsp (30 ml) warm water over it and let sit 10–15 minutes to soften.
2. Use your fingers to massage and squeeze the softened tamarind, pushing pulp through a fine-mesh sieve into a bowl to separate seeds and fibrous bits. Discard seeds and remaining fibers.
3. Transfer the sieved tamarind puree to a small saucepan. Add 1 cup (200 g) granulated sugar, 1/2 tsp (1.5 g) ground cinnamon, 1/8 tsp (0.5 g) ground nutmeg, and 1/8 tsp (0.7 g) salt. Stir to combine; add a splash more water (up to 1 tbsp/15 ml) if mixture seems too dry.
4. Cook over medium-low heat, stirring frequently, until the mixture thickens into a cohesive, sticky paste and pulls away from the pan sides, about 6–8 minutes. Do not overcook — the paste should be pliable, not hard.
5. Remove from heat and let the paste cool until it is warm but manageable, about 15–20 minutes.
6. Lightly oil your hands or dust them with a little of the extra granulated sugar. Pinch off about 1 tsp (approx. 6–8 g) of paste and roll between your palms to form a smooth ball about 1 inch (2.5 cm) across. Repeat to make about 24 balls.
7. Roll each ball in the extra granulated sugar 1/4 cup (50 g) or in toasted desiccated coconut 1/4 cup (20 g) if using, shaking off excess.
8. Arrange tamarind balls in a single layer in an airtight container. Store at cool room temperature for up to 1 week or refrigerate for up to 3 weeks; bring to room temperature before serving for best chew.