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Gizzada is a Jamaican sweet treat filled with spiced coconut flakes and baked in a buttery short-crust pastry. Also known as pinch-me-round, gizzada is a homemade dessert that stands out for both its shape and flavor.
For more Jamaican desserts, try my Jamaican Black Cake and Sweet Potato Pudding next.
pinch-me-round
Gizzada is a simple dessert made with sugar, spice, and everything nice. The filling cooks into a sticky, chewy center while the edges of the crust bake up with just the right texture. It’s typically found in a Jamaican bakery, but making it at home lets you control the flavor and texture exactly how you like it. Once they’re out of the oven, they’ll go quick!
Why you’ll love this coconut gizzada Recipe
- So Easy to Make: Make this pastry with simple ingredients. Once the dough is chilled, it’s easy to roll, shape, and fill.
- Delicious Baked Treat: This Jamaican coconut tart has a buttery, flaky crust with a rich, spiced coconut filling that bakes up perfectly.
- Great Texture: You get that sticky, chewy center from the coconut filling with slightly crisp edges from the crust, so every bite has contrast.
Gizzada ingredients
For the Crust
- All-purpose flour: I use this as the base of the crust to give it structure while still keeping it tender.
- Salt: Just a little helps balance the sweetness and brings out the flavor in both the crust and filling.
- Granulated sugar: This lightly sweetens the crust so it pairs well with the coconut filling.
- Cold unsalted butter: Keeping the butter cold is key because it creates that flaky, tender pastry once baked.
- Ice water: I add this slowly just until the dough comes together so it doesn’t get tough.
For the Coconut Filling
- Grated coconut: This is the star of the filling and gives gizzada its signature texture and flavor.
- Water: I use this to help dissolve the sugar and cook the filling down properly.
- Dark brown sugar: This adds sweetness with a deeper, molasses-like flavor that works really well with the coconut.
- Mixed spice: This brings warmth to the filling and gives it that classic Jamaican flavor.
- Ginger: Fresh or ground, it adds a subtle heat that balances the sweetness.
- Vanilla extract: This rounds out the flavor and adds a nice aroma to the filling.
- Rose water (optional): I add a small amount for a light floral note that complements the spices.
- Unsalted butter: Stirring this in at the end gives the filling a richer texture and finish.
How to make Gizzada
Make the Dough
I start by cutting the cold butter into very small pieces, then mixing it with the flour, salt, and sugar until it looks crumbly, almost like coarse sand. Then I add ice water one tablespoon at a time, just until the dough comes together. I wrap it and let it chill until I’m ready to use it.
Cook the Filling
In a small pot, I bring the water to a simmer, then add the sugar, mixed spice, salt, ginger, vanilla, and rose water if I’m using it. I stir everything together, then add the grated coconut. I cook it on medium heat, stirring continuously, until most of the liquid cooks off.
Finish the Filling
Once it thickens, I add the butter and keep stirring for a few more minutes until the mixture is fully cooked and no excess liquid remains. Then I take it off the heat and let it cool completely before using it.
Shape the Gizzada
I preheat the oven to 350°F, then roll out the chilled dough and cut it into circles using a small bowl. Using my fingers, I pinch all around the edges to create that signature gizzada shape. I poke a few holes in the bottom, then fill each one with the cooled coconut mixture.
Bake and Cool
I place them on a baking sheet and bake for 20 to 25 minutes until the crust is set. Once they’re out of the oven, I let them cool for at least an hour before serving.
storage
Leftover gizzada should be stored in an airtight container at room temperature for up to 2 days, especially if your kitchen isn’t too warm. If you want to keep them longer, store them in the refrigerator for up to 4 to 5 days, though the crust may soften slightly. To refresh them, you can warm them in the oven for a few minutes to bring back some of that texture.
Tips for the best Gizzada
- Keep the butter cold. This is what gives the crust its flaky texture, so work quickly and avoid letting it soften too much while mixing.
- Don’t overwork the dough. Mix just until it comes together, because overworking it will make the crust tough instead of tender.
- Cook the filling until it’s dry. Make sure most of the liquid has cooked off so the filling is thick and sticky, not wet, or it will affect the final texture.
- Let the filling cool completely. Adding warm filling to the dough can make the crust soft and harder to shape properly.
- Take your time shaping the edges. Pinching the crust evenly all the way around is what gives gizzada its signature look and helps hold the filling in place.
frequently asked questions
Yes, you can use an unbaked store-bought pie crust if you want to save time. The texture may be slightly different, but it will still work for shaping and baking.
The filling is ready when most of the liquid has cooked off and it looks thick and sticky. It should hold together when stirred and not look watery.
No, you can use unsweetened coconut flakes if that’s what you have. Just keep in mind the texture may be slightly different from freshly grated coconut.
Hope you enjoyed making this Gizzada.
If you try it, let me know how it turns out. I’d love to hear from you.
For more Jamaican-inspired home cooking, follow me on Instagram, Facebook, YouTube, and TikTok where I share new dishes, tips, and real-time cooking in my kitchen.
Gizzada Recipe
Equipment
- Mixing bowl
- Knife
- Cutting Board
- Small saucepan or pot
- Wooden spoon or spatula
- Rolling Pin
- 5-inch bowl or round cutter
- Fork
- Baking sheet
- Parchment paper
Ingredients
Crust*
- 2 cups all-purpose flour
- 3/4 tsp salt
- 2 tbsp granulated sugar
- 8 tbsp cold unsalted butter
- 6-8 tbsp ice water
Filling
- 2 cups grated coconut
- 1/2 cup water
- 3/4 cup dark brown sugar, or to taste
- 1 tsp mixed spice**
- 1/4 tsp salt
- 1/2- inch grated ginger or 1 tsp ground ginger
- 1 tsp vanilla extract
- 1 tsp rose water – optional
- 2 tbsp unsalted butter
Instructions
- If making crust from scratch: Cut 8 tbsp of very cold butter into very small pieces. In a bowl, mix 2 cups all-purpose flour with 3/4 tsp salt and 2 tbsp sugar. Use your fingers to work the cold butter into the flour mixture until it Is crumbly and resembles coarse sand. Add ice water 1 tbsp at a time, just enough to bring the dough together. Wrap the dough in cling wrap and chill until ready to use.
- In small pot, bring 1/2 cup of water to a rolling simmer over medium heat. Add the sugar, mixed spice, and salt, ginger, vanilla, and rose water (optional). Stir well.
- Add the coconut flakes, mix well, and cook on medium heat while stirring continuously for 20 minutes or until most of the liquid has absorbed and evaporated.
- Add 2 tbsp butter. Incorporate well and continue to stir and cook for another 5 minutes until all of the liquid is gone and the gizzada filling is to your liking. Remove from heat and allow to cool completely.
- Preheat the oven to 350 degrees Fahrenheit. Roll out the slightly chilled dough, and use a 5-inch bowl to cut circles out of the dough for to make about 8 gizzada.
- For each circle, use your index finger and thumb to tightly pinch all the way around the crust to form the gizzada crust shape.
- Once the gizzada crusts are formed, poke holes into the bottoms of the crusts with a fork, then fill them each with the now cooled filling.
- Bake the gizzada on a baking sheet at 350 degrees Fahrenheit for 20-25 minutes. Allow to cool for at least one hour before serving.
Notes
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