Gizzada (Coconut Tart)

Close up shot of Gizzada (Coconut Tart) wth coconut on the side
Aerial show of Gizzada (Coconut Tart) on top of a cooling rack
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Coconut inherently produces mouth-watering tasty desserts. This tart, Gizzada, also known as pinch-me-round, is a Jamaican dessert with its roots claimed from a Portuguese pastry. Spiced-up, shredded dried coconut, is contained in a pastry shell. It can be made from gluten-free ingredients as well as it is also a vegan dessert.  

Serve with your favorite ice cream, a cup of hot chocolate, coffee, or tea. Impress your friends or family with this delicious Jamaican dessert at home on your next get together. The spices in these coconut desserts extrude a tantalizing mouth-watering sensation. Be prepared to exhibit your culinary skills with your neighbors or family for the next gathering. 

Author: Narandradath Jaikaran
Average: 5 (3 votes)
Prep Time
60 mins
Cook Time
30 mins
Total Time
90 mins
12 Tarts


Pastry Shell
Coconut Filling


Pastry Shell
Sift the gluten-free and cassava flour into a mixing bowl, add the brown sugar, baking powder and salt, mix well using a whisk
Overview of gluten free flour being sifted into a bowl
Add 1/2 cup of the butter into the bowl adding small pieces into the flour. Using your hands or a pastry cutter, crumble the flour & vegan butter together until it starts to stick together and form a crumble.
Pieces of vegan butter arranged on top of tart shell ingredients
Add the cold water a little at a time and knead flour until it becomes smooth and elastic.
Water being added to a bowl of dry tart ingredients
Form the dough into a ball and place it onto a piece of plastic wrap. Use a pastry brush to coat the dough all over with the remainder of the butter. Cover the with the plastic wrap and let it rest for 30 minutes in a refrigerator. Start making the filling while you wait for the dough to chill. 
A ball of tart dough brushed with vegan butter
Preheat the oven to 350 F and remove the dough from the refrigerator, placing it onto a lightly floured silicone baking mat or a piece of parchment paper.  
Tart shell dough on top of a lightly floured sheet of parchment paper
Add additional flour on the top of the dough and place another sheet of parchment paper on top of the dough.
Tart dough lightly floured with a sheet of parchment paper next to it
Evenly roll out the dough into a rectangular shape using a rolling pin until its 1/2 inch thick.
Tart dough being rolled with a rolling pin in-between two sheets of parchment paper
Use a cookie cutter lightly dusted with flour to cut out 12 circles. 
Tart dough cut out into circles
Line two baking trays with parchment paper and remove the excess dough from around the cut-out circles. Roll the dough back into a ball and repeating the rolling steps with the rest of the dough. 
Overview of circles of tart dough next to a lined sheet tray
Take one of the cut circles and pinch a small area at the outer end of the dough, using an index finger and thumb. Raise this pinched pieces upwards to build a wall all around about 1/4" high. The result will be a star-like shaped dish with the center cavity used to contain the filling. Repeat this process for all the cut circles.
Overview of a gizzada tart shell being formed on a tray
Arrange them onto the lined baking trays about 1" apart, and place the trays into the fridge to set for 15 minutes 
Gizzada tart shells arranged on two baking sheets
Remove from the fridge and poke the bottom of the shells using a fork, place the trays into the oven to par-bake the pastry shells for 5 minutes. 
A tray of tart shells being poked with a fork before going into the oven
After 5 minutes, remove the shells from the oven and add in 1 heaping tablespoon of filling into the center. Use your hands or back of a spoon to lightly press and even the filling out. Place the tarts back into the oven for 20 minutes until golden brown, rotating the tray after 10 minutes, so the tarts cook evenly. 
A tray of gizzada tarts being filled with coconut filling
Remove from the oven, leaving the tarts on the tray to cool for 5 minutes.
Cooked gizzada tarts cooling on a baking sheet
Remove from the baking sheet and onto a cooling rack to allow them to further cool down. 
Overview of gizzada tarts cooling on a rack
Dust with powdered sugar and enjoy your homemade Gizzada Tarts! 
Gizzada tarts dusted with powdered sugar on a cooling rack
Coconut Filling
In a medium-sized bowl, add the coconut, brown sugar, hot water, ginger, nutmeg, cinnamon powder, salt, vanilla and water, mix well. Let it sit uncovered for 20-30 minutes, or until all the sugar has partially dissolved, stirring occasionally. Any undissolved sugar will melt while cooking the tarts.  

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coconut tart, recipe, Caribbean, virgin, how to make, mango coconut, Jamaican, Trinidad

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