Gizzada (or "pinch-me-round," for its crimped edge) is a Jamaican classic of Portuguese-Jewish origin: a short, crisp pastry cup filled with grated coconut cooked down in spiced sugar. Sweet, chewy and fragrant with nutmeg and ginger.
Ingredients
- Pastry: 2 cups flour, ½ cup cold butter, ½ tsp salt, cold water
- Filling: 1 dry coconut, grated
- 1 cup brown sugar
- 1 tsp grated nutmeg + 1 tsp ginger
- ½ cup water + 1 tsp vanilla
Method
- Make the pastry: rub the cold butter into the flour and salt until crumbly, then add cold water a little at a time to form a firm dough. Rest 20 minutes.
- Roll out and cut into rounds. Pinch up the edges all the way around to form little cups (that's the "pinch-me-round").
- For the filling, cook the grated coconut with the brown sugar, nutmeg, ginger, water and vanilla over medium heat until thick and sticky.
- Spoon the coconut filling into each pastry cup.
- Bake at 350°F (175°C) for 20–25 minutes until the pastry is golden. Cool before serving.
🥥 Filling first, then pinch
Cook the coconut filling until it holds together — wet filling makes soggy pastry. The crimped edge isn't just pretty; it holds the filling in as it bakes.
The “pinch-me-round”
Gizzada is a Jamaican tart with a crisp, pinched pastry shell filled with sweet, spiced coconut. Its playful nickname, "pinch-me-round," comes from the way the pastry edge is pinched up into a fluted crown. The recipe traces back to Portuguese Jewish settlers on the island, and it has been a bakery staple ever since.
Crisp shell, chewy coconut, warm spice — a small thing done perfectly.
Ingredient notes & substitutions
- Pastry — a short, firm pastry of flour, butter or shortening, a little sugar and cold water.
- Coconut — freshly grated is best; desiccated works if you rehydrate it.
- Brown sugar — for caramel depth.
- Spices — nutmeg, ginger and vanilla, with a pinch of salt.
🔥 Pro tips
Grate the coconut coarsely — you want texture, not paste. Cook the filling with the sugar and spices until it's sticky and just holds together, then let it cool slightly before filling the shells. Pinch the pastry rim firmly so it holds its crown, and bake until the pastry is golden and the filling caramelises at the edges.
Common mistakes to avoid
- A wet filling. Cook it down first or the base goes soggy.
- Soft pastry. Keep it short and firm so the pinched rim holds.
- Over-baking. The coconut dries out and loses its chew.
- Under-spicing. Nutmeg and ginger are what make it a gizzada.
What to serve with gizzada
- With a cup of tea or coffee.
- Alongside toto and bulla cake.
- As part of a Jamaican bakery spread.
Storage & reheating
Gizzadas keep for 3–4 days in an airtight tin at room temperature, and the pastry stays crisp. They freeze for up to 2 months — thaw at room temperature.
Gizzada FAQ
What is a gizzada?
A Jamaican tart with a crisp pinched pastry shell and a sweet, spiced coconut filling.
Why is it called pinch-me-round?
Because the pastry edge is pinched up all the way around into a fluted crown before baking.
Fresh or desiccated coconut?
Freshly grated gives the best chew and flavour. Desiccated works if you rehydrate it first.
Why is my base soggy?
The filling was too wet. Cook it down until sticky before spooning it into the shells.
How long do gizzadas keep?
3–4 days in an airtight tin, or up to 2 months frozen.