JAMAICAN COCONUT GIZZADA RECIPE || HOW TO MAKE JAMAICAN GIZZADA 🇯🇲

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat adds fiber and nutrients.

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened reduces sugar content.

Mix 2 cups of all-purpose flour with 1 teaspoon of salt and let it rest in the fridge for at least an hour.

Add 8 ounces of unsalted margarine to the flour mixture and break it up with hands until it resembles breadcrumbs.

Gradually add 1 cup of ice-cold water to the mixture, squeezing until it comes together into a sticky dough.

Knead the dough on a floured surface until firm, then form into a ball and cover with cling wrap. Refrigerate for at least 30 minutes.

In a saucepan, combine 1 cup of water and 1 and 1/4 cups of brown sugar, then add 1 and 1/2 tablespoons of vanilla, 2 tablespoons of honey, 2 teaspoons of grated ginger, 1 teaspoon of cinnamon, 1 and 1/2 teaspoons of nutmeg, and a pinch of salt. Mix well.

Cook the mixture over medium heat for about 20 minutes until most of the liquid evaporates.

Add 3 cups of freshly grated coconut to the mixture and cook until well combined and moist, then remove from heat and let cool.

Roll out the chilled dough to about 1 centimeter thick and cut out circles using a springform pan.

Pinch the edges of the circles to form the base of the gizadas and prick with a fork to prevent puffing during baking.

Brush the bases with milk for color and fill with the coconut mixture, avoiding the edges.

Bake in the oven for 12 to 15 minutes until the sides are golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens