Jamaican gizzada recipe

Looking for a sweet treat straight from Jamaica? Meet Jamaican gizzada, a flaky open-faced tart filled with spiced, syrupy coconut. It’s the perfect dessert or snack when you want a taste of tradition with a pinch of flair (literally).

This is one of those snacks that reminds us how wide and wonderful Caribbean desserts are. So many of our island sweets use what we’ve got in abundance—like coconut. And gizzada is Jamaica’s gift to the coconut dessert lineup.

It’s like the open-faced cousin of Trinidad and Tobago’s coconut tart. Just more coconut, more spice, and a crust.

What is gizzada

Gizzada (also known as pinch-me-round) is a traditional Jamaican pastry featuring a buttery, pinched-edge crust filled with sweet, grated coconut. The name is believed to come from the Portuguese word “guisada,” brought over by Portuguese Jews in the 1500s.

The filling is a mix of grated coconut, brown sugar, warm spices, and a splash of vanilla—all cooked down into a sticky, fragrant syrup before being spooned into a flaky tart shell.

You’ll spot these in Jamaican bakeries right next to the patties and coco bread, and they deserve just as much love.

How to make Jamaican gizzada

Key ingredients

Let’s break down what you need and why:

• Maraschino Cherry (optional) – For the classic finish on top.
• Flour – All-purpose flour works best here for that classic tender crust.
• Shortening & Margarine – These help give the dough structure and flakiness.
• Butter – Preferably unsalted, since we’re controlling the salt ourselves.
• Cold Water – Keeps the dough nice and firm.
• Grated Coconut – Fresh brown coconut gives the best texture, but see FAQ for subs.
• Brown Sugar – For that rich, caramel-like sweetness.
• Nutmeg & Mixed Spice – Bring warm Jamaican flavor.
• Ginger (optional) – Adds a subtle heat.

Instructions

Making this sweet treat comes in sections.

1: Prepare the coconut filling

1. Crack open a dry coconut, remove the meat, and grate or process it into coarse shreds.
2. In a pan over low heat, combine water, brown sugar, grated ginger, mixed spice, vanilla, and salt.
3. Stir in the grated coconut and simmer for about 10 minutes.
4. Add the butter and cook until thick and syrupy (but not dry).
5. Let the mixture cool completely before filling.

2: Make the dough

1. Roll the dough out on a floured surface to a ¼-inch thickness.
2. Cut circles using a cookie cutter or the mouth of a mason jar.
3. Pinch the edges to form raised sides—or press into tart pans.
4. Optional: Brush with melted butter for a golden finish.
5. Pre-bake shells at 350°F (175°C) for 15 minutes.

3: Shape the shells

1. Roll the dough out on a floured surface to a ¼-inch thickness.
2. Cut circles using a cookie cutter or the mouth of a mason jar.
3. Pinch the edges to form raised sides, or press into tart pans.
4. Optional: Brush with melted butter for a golden finish.
5. Pre-bake shells at 350°F (175°C) for 15 minutes.

4: Assemble and bake

1. Fill each pre-baked shell with a spoonful of coconut mixture.
2. Top with half a cherry, cut-side down (optional).
3. Bake again for 10–15 minutes, just to set and caramelize the top.

Frequently Asked Questions

More coconut favorites

• Coconut sweet bread
• Fish in coconut milk
• Coconut bake
• Coconut bake biscuits

Final thoughts

Gizzada is flaky, sweet, and packed with island flavor—everything a Caribbean dessert should be. Whether you’re making it for the holidays or just a midweek snack break, this little tart brings a big punch of nostalgia.

Tried this recipe? Let me know in the comments how it turned out—or tag me on Instagram! I love seeing your creations.

Recipe

Jamaican Gizzada

A traditional Jamaican and Portuguese dessert, this coconut pastry snack is an all time open face tart with grated, spiced sweetened coconut.

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Prep Time 1 hour hr

Cook Time 40 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6

Course: Dessert

Cuisine: Caribbean

Ingredients Method

Ingredients

  

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For Pastry

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold water
• 1 1/4 oz shortening
• 1 3/4 oz margarine

For Coconut Filling

• 1 large dry coconut grated
• 1 cup brown sugar
• 1/4 teaspoon nutmeg
• 1 tablespoon water
• 1/4 teaspoon butter
• Maraschino cherries optional

Method

 

For filling

1. Over low heat, add water and sugar to a heavy bottom pot.
2. Boil until it turns into a syrup
3. Add grated coconut, and nutmeg and continue to boil for about another 10 minutes. Continue to stir occasionally
4. Add butter and mix into the mixture until all the butter has disappeared.
5. Set aside and cool.

For pastry shell

1. Heat oven to 350 degrees
2. Sift together salt and flour in a large bowl.
3. Cut shortening and butter into the mixture till incorporated.
4. Add water to the mixture to make a dough
5. Place dough in plastic wrap and place in the fridge for 30 minutes.
6. Using a rolling pin on a floured surface, roll the dough out to about a 1/4-inch thickness
7. With about an 8-inch glass cut circles out of dough. If you have tart pans place dough into pans cutting off any excess dough. If no pans, pinch around the dough. You are making a casing for the coconut filling.
8. Once all shells are made, place the dough on an ungreased baking sheet and bake for 15 minutes
9. Take out of the oven and carefully add coconut filling to cases
10. Decorate with half a cherry in the center
11. Bake treats for another 20 minutes

Tried this recipe?

Let us know how it was!