Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gizzada
Delight in these charming "pinch-me-round" Jamaican tartlets filled with a sweet, sticky, generously spiced grated coconut mixture. A wonderful tropical treat perfect for any occasion!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Prepare the pastry shells: Mix flour and salt, cut in the shortening, and add ice water to form a dough. Roll it out and cut 3-inch circles.
- 2
Pinch the crust: Take each dough circle and pinch the edges upward all the way around to form a small, shallow cup with a pleated edge. Place on a baking sheet and chill.
- 3
Make the filling: In a saucepan, bring the water and dark brown sugar to a boil to create a syrup.
- 4
Simmer the coconut: Stir the grated coconut, nutmeg, and ginger into the boiling syrup. Reduce heat and simmer for 15 minutes until the mixture is thick, sticky, and most of the liquid has evaporated.
- 5
Bake: Preheat oven to 350°F. Spoon the hot coconut filling generously into the chilled pastry cups. Bake for 20-25 minutes until the pastry is golden brown and the coconut is slightly caramelized.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving230
Calories
0 g
Protein
27 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gizzada, also called pinch-me-round, is a Jamaican coconut tart whose recipe traces back to the island's Portuguese-Jewish settlers. The name pinch-me-round comes from the hand-pinched, pleated pastry edge that forms a shallow open cup. It is a fixture of Jamaican bakeries and is especially associated with Christmas and Easter tables.
Listahan note
This version builds a brown-sugar syrup first and simmers the grated coconut in it, so the filling sets sticky and caramelized rather than dry and loose in the open shell.
Technique cues
- Boiling the water and dark brown sugar into a syrup before adding coconut in steps 3 and 4 lets the sugar coat every shred and bind the filling as it cooks down.
- Simmering until most of the liquid evaporates is essential; a wet filling will not set in an open tart and weeps into the crust.
- Chilling the pinched shells before filling firms the pastry so the pleated edges hold their shape and do not slump under the hot filling.
Kitchen flow
- Parallel prep
- Pinch and chill the shells while the coconut filling simmers so both reach the oven together.
- Make-ahead
- Cook the coconut filling a day ahead and refrigerate; rewarm it slightly so it spoons smoothly into the shells.
- Leftover move
- Refresh day-old gizzadas in a low oven for a few minutes to re-crisp the pastry edge.
- Cleanup rhythm
- Wipe the sticky syrup pot while it is still warm; cooled coconut caramel grips the pan.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
grated coconut
Filling body
Purpose: It is the entire texture and flavor of the tart, giving the chewy, toasted-edge bite gizzada is known for.
Handling: Use freshly grated or thawed frozen grated coconut; dried desiccated coconut needs extra syrup to stay moist.
Adaptation: Unsweetened desiccated coconut works if you add a splash more water and cut the sugar slightly.
dark brown sugar
Syrup and color
Purpose: Its molasses gives the filling its deep brown color and toffee-like flavor that defines an authentic gizzada.
Handling: Dissolve it fully into the water at a gentle boil before the coconut goes in.
Adaptation: Muscovado is even darker and richer; light brown sugar makes a paler, milder filling.
nutmeg
Warm spice
Purpose: Jamaican nutmeg is the classic warm note that lifts the sweet coconut.
Handling: Grate it fresh and add it with the coconut so it perfumes the simmering syrup.
Adaptation: Allspice or a pinch of cinnamon shifts the warmth but stays in the island idiom.
ginger
Aromatic accent
Purpose: A little ground ginger adds a faint heat that cuts the richness of the sugary coconut.
Handling: Stir it in with the coconut so it cooks into the filling rather than tasting raw.
Adaptation: A small amount of finely grated fresh ginger gives a brighter, sharper bite.
shortening
Pastry fat
Purpose: It makes a firm, short pastry that holds the pinched edges and stays crisp under the moist filling.
Handling: Cut it cold into the flour until crumbly so the dough rolls firm and pinches cleanly.
Adaptation: Cold butter adds flavor but softens faster, so chill the pinched shells longer before filling.
Technique notes
- Cook the filling until it mounds on the spoon and barely any syrup runs free; that is your set point for an open tart.
- Spoon the filling in while it is hot so it settles into the shell and caramelizes at the edges as it bakes.
- Pinch the shell edges tall and even so they act as a wall that keeps the loose coconut from spilling out.
Ingredient swaps
- Tree-nut-free direction
- Coconut is a tree nut for labeling but botanically a fruit; for a true tree-nut allergy there is no faithful swap, since the tart is entirely coconut.
- Dairy-free direction
- Keep the shortening-based pastry and the filling is already dairy-free as written.
- Lower-sodium direction
- Use an unsalted pastry and rely on the spices; the sweet coconut filling needs no added salt.
Serve alongside
- Jamaican plantain tarts
- Coconut drops
- Sweet potato pudding
- Bun and cheese
- Jamaican coffee
- Cold coconut water
- Ginger beer
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep in an airtight container at room temperature for up to 3 days.
- Re-crisp in a 325F oven for a few minutes if the edges soften.
- Freeze baked and cooled for up to 2 months; thaw at room temperature before warming.
Equipment
- Heavy saucepan for the syrup
- Round cutter for the shells
- Baking sheet
- Wooden spoon
Make this household-aware
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Plan it in Listahan
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