If you love all things coconut, this recipe is for you. Gizzada has a flavorful and delicious coconut filling and a buttery crust.
I can recall buying gizzada every time I made a trip to a west Indian or Caribbean supermarkets. For me, it was like taking a trip down memory lane, except that trip resulted in disappointment. The gizzada in the stores was not the same as the one you would get from bakeries in Jamaica. They were often too dry and were lacking in flavor.
Still, I bought them. What choice did I have? I was no longer in Jamaica and I had to take what I could get. Well, not anymore. Now I can make these at home. When I made my first batch, I couldn’t believe how good they came out. I finish them in two days. Now I was being greedy, but I am a foodie after all.
Now I will not lie. It isn’t a quick process, but as the saying goes, good things come to those who wait. Just follow my step-by-step process on how to make and you won’t be disappointed.
INGREDIENTS NEEDED FOR JAMAICAN GIZZADA
1. Dried Unsweetened Shredded Coconut
2. Brown Sugar
5. Ginger Powder
6. Rose Water (food grade)
9. Coconut Milk
HOW TO MAKE IT
1. Mix your flour and sugar until well combined.
2. Mix in your butter until you have a breadcrumb consistency.
3. Add your cold water and knead your dough.
4. Cover and refrigerate for 30 minutes.
Add all your ingredients to a pot and boil until the liquid reduces
1. Roll out your dough and cut out 10 small circles.
2. Pinch the edge of the dough to form your crust.
3. Use a fork to poke holes on the bottom of your crusts so they cook thoroughly.
4. Pre-bake the crust at 350°F for 10 minutes, to prevent the dough from being raw under the filling.
5. Add your filling to the crust and bake for another 20 minutes.
HOW TO STORE GIZZADA
Gizzada should be stored in an air-tight container and will last for up to 5 days. These go really quickly in my house so let me know in the comments if these last any longer.
DID YOU MAKE THIS RECIPE?
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- 1 ½ cup Dried Unsweetened Shredded Coconut
- 1 cup Brown Sugar
- ¼ tsp Nutmeg
- ½ tsp Cinnamon
- ¼ tsp Ginger Powder
- ½ tsp Rose Water
- ½ tbsp Vanilla
- ⅛ tsp Salt
- ¼ cup Coconut Milk
- ¼ cup Water
- 2 cups Flour
- ½ cup (1 stick) Cold Salted Butter
- ¼ cup + 2 tbsp Ice Cold Water
- 1 tbsp Sugar
- Mix your flour and sugar until well combined.
- Mix in your butter until you have a breadcrumb consistency.
- Add your cold water and knead your dough.
- Cover and refrigerate for 30 minutes.
- Add all your ingredients to a pot and boil until the liquid reduces
- Roll out your dough and cut out 10 small circles.
- Pinch the edge of the dough to form your crust.
- Use a fork to poke holes on the bottom of your crusts so they cook thoroughly.
- Pre-bake the crust at 350°F for 10 minutes, to prevent the dough from being raw under the filling.
- Add your filling to the crust and bake for another 20 minutes.