Culture & context
About this dish
Gizzada is also called pinch-me-round for its hand-pinched rim. Its coconut filling and pastry form reflect Jamaica’s layered culinary history, including Portuguese-Jewish influence.
Did you know? Gizzada is also called pinch-me-round for its hand-pinched rim. Its coconut filling and pastry form reflect Jamaica’s layered culinary history, including Portuguese-Jewish influence.
Food-safety note
Hot sugar filling can burn. Let it cool before filling shells and let baked gizzadas cool before serving.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 300 g (2½ cups) all-purpose flour
- ½ teaspoon salt
- 1 tablespoon sugar
- 170 g (¾ cup) cold butter, cubed
- 90–120 ml (6–8 tablespoons) ice water
- 300 g (3 cups) freshly grated coconut
- 200 g (1 cup) brown sugar
- 125 ml (½ cup) water
- 1 teaspoon grated ginger
- ½ teaspoon nutmeg
- ½ teaspoon vanilla
- 1 tablespoon butter for filling
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyHot sugar filling can burn. Let it cool before filling shells and let baked gizzadas cool before serving.
At the stove
Cooking instructions
- Make pastryMix flour, salt and sugar; cut in cold butter. Add ice water just until dough forms. Chill 30 minutes.
- Cook fillingSimmer coconut, brown sugar, water, ginger and nutmeg 12–15 minutes until sticky but not dry. Stir in vanilla and butter; cool.
- Shape shellsRoll pastry thin, cut 12 circles and pinch each edge repeatedly to form the traditional raised rim.
- Blind-bakePlace shells in a muffin tin or on a tray, prick bases and bake at 180°C / 350°F for 10 minutes.
- Fill and finishDivide filling among shells and bake 15–18 minutes more. Cool before eating.
Working timeline
- 0:00–45 minutes: Preparation
- Next 35 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Tea
- Coffee
- Fresh fruit
Storage & reheating
Store airtight at room temperature 2 days or refrigerate up to 5 days. Recrisp briefly in a low oven.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.