Jamaica

Gizzada

Crimped pastry cups of spiced, sticky coconut. Jamaica's pinch me round.

75 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

364kcal

4 gprotein

4 gfibre

75minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1⅔ cups

Salta pinch

Butter½ cup cold, plus 1 tbsp for filling

Water¼ cup ice cold for pastry, plus 1/4 cup for filling

Fresh grated coconut2½ cups fresh

Brown sugar⅔ cup

Ginger1 tsp, grated

Nutmega pinch, grated

Cinnamon powder½ tsp

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

5 steps

1Rub the cold butter into the maida and salt, add ice water and press into a disc. Chill.
2Cook the coconut, brown sugar, water, ginger, nutmeg, cinnamon and 1 tbsp butter on low, stirring, until sticky and caramel coloured. Stir in the vanilla and cool.
3Heat the oven to 180 C. Roll the pastry and cut eight 10 cm rounds. Pinch the edges up all the way round to form crimped cups.
4Fill the cups with the coconut and set on a lined tray.
5Bake until the pastry is golden and the coconut slightly toasted.

Serve it like this

Serve at room temperature on a plate, two per person.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.