Jamaican Coconut Gizzarda (Sweet Coconut Treat)🇯🇲

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances flavor and is dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: dried coconut

Unsweetened coconut has less sugar.

Break the coconut and remove the water.

Grate the coconut using a grater.

Add sugar, cinnamon powder, freshly grated nutmeg, freshly grated ginger, and vanilla essence to the grated coconut and mix.

Add about 1 cup of water to a pot and cook the filling for 5 to 6 minutes.

Allow the filling to cool down.

In a bowl, add 4 cups of flour, salt, and sugar.

Incorporate butter or margarine into the flour until it resembles a breadcrumb texture.

Knead the mixture with ice cold water until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for about 20 minutes.

Roll out the chilled dough on a floured surface as thin as possible.

Cut out circles from the rolled dough using a bowl.

Pinch the edges of the dough to create a cup-like shape.

Place the shaped dough on a baking tray lined with grease paper.

Scoop the cooled coconut filling into the dough cups.

Bake in a preheated oven at 350°F for about 15 to 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens