Toolum (Tamarind and Coconut Molasses Balls)

Name: Toolum (Tamarind and Coconut Molasses Balls)
Yield: 10
Cuisine: Trinidad and Tobago
Ingredients: Grated fresh coconut — 300 g (3 cups); Molasses — 250 ml (1 cup); Brown sugar — 60 g (¼ cup); Ground ginger — 3 g (½ tsp); Ground cinnamon — 2 g (¼ tsp); Salt; A pinch; Tamarind pulp, seeded — 150 g (5 oz); Sugar, for rolling tamarind balls — 60 g (¼ cup)

The Quirky Foodster Team

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Servings

Ingredients

Grated fresh coconut — 300 g (3 cups)
Molasses — 250 ml (1 cup)
Brown sugar — 60 g (¼ cup)
Ground ginger — 3 g (½ tsp)
Ground cinnamon — 2 g (¼ tsp)
Salt
A pinch
Tamarind pulp, seeded — 150 g (5 oz)
Sugar, for rolling tamarind balls — 60 g (¼ cup)

Method

In a heavy-bottomed saucepan, combine grated coconut, molasses, brown sugar, ginger, cinnamon, and salt.
Cook over medium-low heat, stirring constantly, for 20–25 minutes until the mixture thickens, darkens, and pulls away from the sides of the pan.
Remove from heat and let cool just enough to handle, about 10 minutes.
With lightly oiled hands, roll the warm mixture into small balls, about 3 cm (1¼ in), and place on the parchment-lined baking sheet to cool and firm completely, about 1 hour.
Meanwhile, for tamarind balls: mash tamarind pulp with a little sugar until it forms a firm paste, then roll into small balls and coat in remaining sugar.
Serve toolum and tamarind balls together in a small dish or wrap individually in wax paper, street-vendor style.

Introduction: Toolum is an old-fashioned Trinidadian sweet made from grated coconut and molasses, cooked down and rolled into dense, chewy balls, often paired with a tart tamarind ball as a classic street-vendor “sweetie” pairing sold outside schools and at fairs.

Cultural Background: Toolum is an old-fashioned Trinidadian sweet made from grated coconut and molasses, cooked down and rolled into dense, chewy balls, often paired with a tart tamarind ball as a classic street-vendor “sweetie” pairing sold outside schools and at fairs.

Tips: Stir constantly while cooking the coconut-molasses mixture – it can scorch quickly on the bottom of the pan once it thickens.

Variations: Add finely chopped roasted peanuts to the toolum mixture for a crunchier, nuttier version known locally as “sugar cake” style.

Storage: Store in an airtight container at room temperature for up to 3 weeks; toolum only improves in flavour after a day or two.

Reheating: Not applicable – served at room temperature.

FAQs:

Q: Why is my toolum too soft to hold shape?

A: It likely needs longer cooking to reduce further

Q: Is toolum vegan?

A: Yes, it’s naturally plantbased.

Q: Can I use tamarind concentrate instead of pulp?

A: Yes, though adjust sugar to taste as concentrate can be more sour and intense.