Jamaican Coconut Gizzada by Chef Carlton

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.

Add all-purpose flour to a mixing bowl.

Add shortening to the flour.

Mix the flour and shortening together until flaky.

Add ice water gradually, ensuring the water is cold.

Once the mixture reaches a dough consistency, use your hands to knead it until clean.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Grate fresh coconut using the smallest side of the grater.

Grate ginger and set aside.

Roll out the chilled dough and cut into circles to form cups.

Pinch the edges of the dough cups to create a pattern.

Bake the empty dough cups in the oven at 365°F for 15 minutes.

Prepare the filling by burning sugar in a hot pan with a little water to create a syrup.

Add nutmeg and vanilla extract to the syrup while stirring continuously.

Add the grated coconut and ginger to the syrup and mix well.

Add more water to the mixture and let it cook for 5-10 minutes, stirring constantly until thickened.

Remove the filling from heat and fill the baked cups with the coconut mixture.

Return the filled cups to the oven and bake for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens