Jamaican Gizzada

  February 10, 2022   Read time 2 min
Jamaican Gizzada
Jamaican Gizzada is a popular coconut treat made with a buttery crust filled with a mixture of grated coconut, brown sugar, ginger and spices. This coconut tart is a favorite treat in Jamaica but has Portuguese origins. With it’s pinched crust, it is also known as pinch me round snack or dessert.

These Gizzada has a flaky crust on the outside and a sweet flavorful filling on the inside. Also, some make it without ginger, while others add ginger to it (like this recipe) to give it a more interesting flavor and taste.


Gizzada Crust

  • 2 cups All Purpose Flour
  • 1/2 cup (1 Stick) Unsalted Butter
  • 1/2 teaspoon Salt
  • 1/3 cup Ice Cold Water

Gizzada Filling

  • 1/2 cup Water
  • 2 cups Brown Sugar
  • 1 Tablespoon grated Ginger
  • 2 teaspoon Mixed Spice
  • 2 Tablespoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 2 1/4 cups Freshly Grated Coconut
  • 2 Tablespoon Unsalted Butter


How to make Gizzada Crust

  1. In a large bowl. sift together the all purpose flour and salt. Whisk together.
  2. Cut the stick of butter into small pieces or use a box grater to grate it.
  3. Add the grated butter or small pieces of butter to the flour mixture.
  4. With a clean hand, mix together until it looks like crumbs.
  5. Slowly add the cold water and mix together to form a dough.
  6. Once the dough is formed, wrap with a piece of plastic wrap and place the refrigerator for 30 minutes. In the mean time, make the Gizzada Coconut Filling.

How to make Gizzada Filling

  1. In a medium pot, add the water, brown sugar, grated ginger, mixed spice, vanilla, salt and grated coconut. Mix together until fully incorporated.
  2. Let it boil on medium heat for about 20 to 25 minutes until all the liquid is almost gone with consistent stirring.
  3. Add the butter and mix well for about 5 minutes, until all the butter has disappeared.
  4. Remove from the heat and allow to cool.

How to assembly the Gizzada

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Remove the dough from the refrigerator. Lightly dust with flour the work surface and a rolling pin.
  3. Place the refrigerator dough on the floured surface and cut dough into 8 pieces.
  4. Roll out each pieces to about 1/4 inch thickness.
  5. Use a 4 1/2 to 5 inch cutter (or your choice size) and cut into circles.
  6. Pinch the edge of the dough by using your thumb and index finger to create a casing like a cup.
  7. Then use a fork to poke some holes in the shells, so it doesn’t puff up in the oven while baking.
  8. Place the pastry shells on a ungreased baking sheet (I used 2 baking sheets).
  9. Prebake them for about 8 to 10 minutes. This prevents raw dough under the filling after baking the gizzada.
  10. Remove from the oven and fill each pastry shell with the gizzada filling.
  11. Place them in the oven again and bake for about 15 to 20 minutes or until it is lightly brown on top and around the edges.
  12. Completely cool before serving. Enjoy the Gizzadas.

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