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.

The Origin of Jamaican Gizzada

The origin of Gizzada is arguable because some people thinks it comes from Portugal, while others say we Jamaicans created it.

When the Portuguese Jews arrived in Jamaica because of religious persecution around 1530, they introduced Gizzada to the Jamaicans.

However, it is known to the Portuguese as Queijada

This snack is one of Portugal gift to Jamaican food that has become apart of our culture.

So regardless of where this simple but impactful snack/dessert is from, it ain’t leaving our Jamaican culture not now, not ever.

What if I cannot find fresh Coconut to make Gizzada?

Yes, there is nothing like using fresh coconut to make this coconut tart but at times it’s hard to find a dry coconut in the supermarkets here.

I do find dry coconuts in my local Walmart supermarket or West Indian store.

However, it’s either the price is too expensive or when you open them, it is not good.

Just a waste of money.

If you aren’t able to get fresh grated coconut to make this Jamaican style Gizzada, then you can get unsweetened coconut flakes in your supermarket.

It may not be the same, but it will get the job done.

How to store Jamaican Gizzada Pastry?

To store these Jamaican style Gizzada, place them in an air tight container for up to about 3 to 4 days on your counter top.

Well, that’s if they stay that long on the counter top.

They can also be individually wrapped with plastic wrap to be stored for up to 7 days in an air tight container.

How to make Jamaican Coconut Gizzada?

Firstly, mix together all the ingredients to make the dough for Gizzada crust and place it in the refrigerator for about 30 minutes.

Secondly, in a medium size pot, add all the ingredients listed except for the butter and let it boil until all the liquid evaporates.

Thirdly, add the butter and mix well for another 5 minutes, until the butter disappear. Remove from heat and allow to cool.

Fourthly, remove the gizzada crust from the refrigerator. Cut into 8 pieces. Lightly flour the working surface. Flour a rolling pin and roll our each pieces to about 1/4 inch thickness.

Fifthly, cut each circle to about 4 1/2 to 5 inches. Pinch the edges of the dough to form a casing. Use a fork to poke some holes so it doesn’t puffed up while baking. Place the pastry shells on a baking sheet and prebake for 10 minutes.

Sixthly, remove the shells from the oven and fill each one with the gizzada filling. Bake for another 15 to 20 minutes or until lightly brown on the top and bottom.

Finally, allow to cool and then serve. Enjoy.

Jamaican Gizzada Recipe

Ingredients

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

Instructions

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.

Assembling 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.

Notes

1. You can grater the cold butter or cut it up into small pieces.
2. Use Ice Cold Water to make the dough.
3. After making the pastry shells, use a fork to poke holes in it. This prevent the dough from puffing up while baking.
4. Prebake the pastry shells for about 8 to 10 minutes.

Please let me know what you think about these Jamaican Gizzada in the comment section below.

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Blessings and Love always, as you carry on, on your YouNique Journey!