Coconut Recipe: Tullum?

Here is a simple recipe that I grew up with in Trinidad and Tobago, which is packed with iron, calcium, magnesium, potassium and fiber. No one is exactly sure how Tullum came to be or even how it is spelled. I have heard it said that this treat came about in the old days of poverty and sugar cane plantations, and the name is African in origin, maybe as long ago as the 18th century.

As the byproduct of sugar, molasses was basically free and so were the coconuts. It was one of the very few sweet treats that kids could enjoy on a fairly regular basis. There is little known about this recipe to people not originating from Trinidad & Tobago. Even there now, although it is still very well loved, little is known or has been documented about the origins.

Preparation Time: Approximately 15 minutes
Makes 8 balls

1 cup sweetened Coconut Flakes – if you can find and use unsweetened, that may be preferable, but keep in mind you may need to adjust your brown sugar amount to taste
1/4 cup Molasses – in this recipe the brand Wholesome Organic Molasses was used, if you try another brand/kind in this recipe please let us know
1 tablespoon organic Brown Sugar
Optional – 1/4 teaspoon freshly grated nutmeg or 1/4 teaspoon freshly grated ginger root or 1/4 teaspoon ground cinnamon

Heat sugar in a small saucepan until melted, add molasses, coconut flakes and Optional flavoring. Mix thoroughly and allow to cook on low heat for about 12 minutes stirring every 3-4 minutes until mixture comes away cleanly from the edge of the pan. Turn off heat and spoon the mixture onto a greased cookie sheet in piles of about 1 heaping teaspoon. Allow to cool for about 10 minutes then roll each heap in the palm of your hands into balls. Store in an air tight container or zip-lock bags. Enjoy!…

Post and photo by Karen

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