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February 17, 2024 2 min read







2 cups all-purpose flour

3/4 tsp salt

2 tbsp granulated sugar

8 tbsp cold unsalted butter

6-8 tbsp ice water



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 1/2 tsp ground ginger

1 tsp vanilla extract

1 tsp rose water – optional

2 tbsp unsalted butter


*Unbaked store-bought pie crust may be used instead of making crust from scratch


**Unsweetened coconut flakes can be used, though texture will differ. You can also blend the coconut as if you're making coconut milk, but be sure not to squeeze all of the liquid out of the pulp so that it retains moisture and flavor.


***Mixed spice can be purchased or made at home and stored for multiple uses later: 1 tbsp ground cinnamon, 2 tsp ground allspice, 2 tsp ground nutmeg, 1 tsp ground cloves, 1 tsp ground ginger, 3/4 tsp ground anise. Other spices like ground coriander or ground mace can be added, if desired.





1) 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.


2) 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.


3) Add the grated coconut, mix well, and cook on medium heat while stirring continuously for 20 minutes or until most of the liquid has absorbed and evaporated.


4) Add 2 tbsp butter and incorporate well. 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.


5) Preheat the oven to 350 degrees Fahrenheit. Roll out the slightly chilled dough, and use a 5-inch bowl to cut circles to make about 6-8 gizzadas.


6) For each circle, use your index finger and thumb to tightly pinch all the way around the crust to form the gizzada crust shape.


7) 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. Chill for 15-20 minutes before baking.


8) Bake the gizzadas on a baking sheet at 350 degrees Fahrenheit for 20-25 minutes. Allow to cool for at least 20 minutes before serving.


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