Gizzada is a well loved Jamaican treat made from a combination of coconut, ginger, brown sugar and spices all inside a buttery pastry cup.

Although these amazing little coconut bites originate from Jamaica, the are also versions in Portuguese and Haitian cuisine.

To Note, I actually hesitated to post this because I’m not Jamaican. My whole reason for making these was to surprise my partner (who is Jamaican) with something familiar from back home.

I first had them when we went to JA a few years back and I fell in love! They remind me of my coconut candy or coconut drops inside a short crust pastry.

Luckily I found an easy recipe from Jamaicans.com which gave me some easy directions to follow, however I ended up free-styling (as usual for me) with the ingredients. Fresh Ginger and ground spice were added giving a heightened flavor.

Making Gizzada Tarts

Very similar to making coconut candy or drops, the shredded coconut is cooked on the stove with brown sugar, butter, spices and vanilla.

The pastry is a short crust pastry which is really easy to make so I used my pie crust recipe. Roll out the dough to around 1/4 inch thick then use a cutter or bowl to cut out the shapes. I made these using a bowl however I have also made smaller ones with a 4 inch container.

To close the pastry you do a method they call “pinch me round”, which involves pinching the dough together to create a cup shape. This will be filled with the sweet coconut and baked together for 15 minutes.

These are addictive. the combination of coconut, fresh ginger and brown sugar is one of my favorites so it was hard to keep away!

How to Store Gizzada

To keep them fresh for up to 5 days, place them inside an air tight container. If wrapping them individually, use a quality plastic wrap and they will keep for up to 3 days or more (depending on the temperature).

These would make excellent gifts around this time of year so get to baking!

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

Recommendations

Here are a few of my other recipes to check out:

• How to make Caribbean Coconut Cakes
• The Ultimate Boozy Bread Pudding with Hot Butter Rum Sauce
• Simple and Delicious Brown Butter Apple Galette

How to Make Gizzada Tarts

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AuthorsefordCategoryCandies, Desserts, Pies & PastryDifficultyBeginner

Gizzada or pinch me round is a well known Jamaican treat made from sweet coconut, ginger and brown sugar inside a buttery crust.

 

Yields8 ServingsServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

Prep Time10 minsCook Time35 minsTotal Time45 mins

For the Filling

 1 ½ cups Shredded Coconut

 1 ½ cups Brown Sugar

 ¼ tsp Nutmeg

 ½ tsp Ground Mix Spice

 2 inch Frech Ginger finely chopped

 2 tbsp Butter

 ½ cup Water

 ½ tsp Vanilla

For The Pastry

 2 cups All Purpose Flour

 1 tsp salt

 1 cup Sugar

 ⅓ cup Cold Water

 6 oz Butter or shortening

Making the Filling

1

In a medium to large saucepan add the brown sugar, water, ground spice, nutmeg and fresh ginger.

Once the sugar dissolves add the Vanilla and coconut. Stir continuously to avoid any clumping and allow to cook for around 10 to 15 minutes then incorporate the butter to the mixture.

When Butter has combined, remove the mixture from the stove and prepare to fill the pastry cups.

Preparing the Pastry

2

Combine the dry ingredients and cut the butter into cubes.

Mix the butter and dry ingredients together either by hand or a food processor. Slowly add in the cold water and mix until it starts to ball. Wrap in plastic wrap and place into the fridge for 30 minutes to an hour to set.

After the pastry has set, turn out onto a floured surface. Use a rolling pin to roll the dough out to a 1/4 inch thickness then use a 4 inch circumference to cut or trace circles. (you can use whatever size you wish)

Pinching the Dough

3

Using your index finger and thumb, pinch along the circle to create a cup shape. It will look like a star burst.

Baking the Gizzada

4

Preheat the oven to 320F/160C.

Put the pastry cups onto a well greased pan then spoon the filling into the middle. You can use your own judgement with how much or little you want to add to each cup.

Bake the tarts for 20 - 25 minutes or until golden brown then cool completely before serving.

Ingredients

For the Filling

 1 ½ cups Shredded Coconut

 1 ½ cups Brown Sugar

 ¼ tsp Nutmeg

 ½ tsp Ground Mix Spice

 2 inch Frech Ginger finely chopped

 2 tbsp Butter

 ½ cup Water

 ½ tsp Vanilla

For The Pastry

 2 cups All Purpose Flour

 1 tsp salt

 1 cup Sugar

 ⅓ cup Cold Water

 6 oz Butter or shortening

Directions

Making the Filling

1

In a medium to large saucepan add the brown sugar, water, ground spice, nutmeg and fresh ginger.

Once the sugar dissolves add the Vanilla and coconut. Stir continuously to avoid any clumping and allow to cook for around 10 to 15 minutes then incorporate the butter to the mixture.

When Butter has combined, remove the mixture from the stove and prepare to fill the pastry cups.

Preparing the Pastry

2

Combine the dry ingredients and cut the butter into cubes.

Mix the butter and dry ingredients together either by hand or a food processor. Slowly add in the cold water and mix until it starts to ball. Wrap in plastic wrap and place into the fridge for 30 minutes to an hour to set.

After the pastry has set, turn out onto a floured surface. Use a rolling pin to roll the dough out to a 1/4 inch thickness then use a 4 inch circumference to cut or trace circles. (you can use whatever size you wish)

Pinching the Dough

3

Using your index finger and thumb, pinch along the circle to create a cup shape. It will look like a star burst.

Baking the Gizzada

4

Preheat the oven to 320F/160C.

Put the pastry cups onto a well greased pan then spoon the filling into the middle. You can use your own judgement with how much or little you want to add to each cup.

Bake the tarts for 20 - 25 minutes or until golden brown then cool completely before serving.

Notes

Jamaican Gizzada Tart

IngredientsDirections