Caribbean tamarind balls — tangy-sweet tamarind pulp mashed with sugar, rolled into balls and coated in more sugar for a sticky, moreish treat.
Tamarind balls are a tangy-sweet Caribbean treat — sticky tamarind pulp mashed with sugar, rolled into little balls and coated in a crystalline sugar shell. Just two ingredients deliver that addictive sweet-and-sour hit beloved across the islands.
Prep 15 min
Total 15 min
Easy
Video
Preparation
- Add the tamarind pulp and 1 cup of granulated sugar to a bowl and mash together with a spoon or fork.
- Take small amounts and roll into balls in your hands, about the size of a marble or slightly bigger.
- Spread the remaining sugar on a plate or sheet pan and roll the balls in it until well coated.
- Eat immediately, or leave to set for a few hours or overnight for a firmer texture and more crystallised coating.
Tips from the ZestyPlate Kitchen
- Mash the tamarind and sugar thoroughly so the mixture is even and mouldable.
- Dust your hands with sugar to stop the sticky pulp clinging while you roll.
- Roll generously in sugar for that signature crackly, crystallised coating.
- Leave them to set for a few hours or overnight for a firmer texture.
Frequently Asked Questions
Both — that tangy-sweet contrast is the whole appeal, balancing tart tamarind against sweet sugar.
Yes — a pinch of salt and a little chilli or black pepper makes a popular 'spicy tamarind ball' version.
Several weeks in an airtight container; the sugar coating helps preserve them.
