Mexican Candy, Spicy Tamarindo Balls Recipe How to

tamarind pulp

🥗Healthier: date paste

💰Cheaper: apple sauce

Date paste provides sweetness and similar texture.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

chili powder

🥗Healthier: cayenne pepper

💰Cheaper: paprika

Cayenne adds heat without the cost.

coconut flakes

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is a nut alternative with similar texture.

Soak tamarind pulp in warm water until softened, about 10 minutes.

Strain the tamarind mixture to remove fibers and seeds, collecting the liquid.

Mix the tamarind liquid with sugar, chili powder, salt, and lime juice until well combined.

Gradually add cornstarch to the mixture, stirring until a thick paste forms.

Shape the mixture into small balls, about the size of a marble.

Roll the balls in coconut flakes to coat evenly.

Place the coated balls on a tray and let them set for 30 minutes at room temperature.

Store in an airtight container in the refrigerator.

Cooking Techniques

Spice Level:

Allergens