Coconut gizzada

Coconut gizzada

From
C is for Caribbean
Serves
6

Ingredients

Quantity Ingredient
200g plain flour
100g cold unsalted butter
1/2 teaspoon sea salt
100g fresh grated coconut
100g dark brown sugar
1/2 teaspoon grated nutmeg
1 tablespoon unsalted butter

Method

  1. Blitz the flour, butter and salt in a food processor or work together with your hands until the mixture resembles fine sand. Add 2-3 tablespoons cold water, bit by bit, and mix until the pastry comes together. Cover and refrigerate for 20 minutes.
  2. Tip the coconut, sugar, nutmeg and 100ml water into a saucepan and bring to the boil. Stir occasionally for the next 10 minutes, then add the butter and cook for 5-6 minutes until thickened. Remove from the heat and set aside.
  3. Preheat the oven to 180°C and butter a 12-hole muffin pan. Roll out the chilled pastry on a lightly floured work surface until it is very thin, and stamp out 8-cm circles, transferring each circle into the muffin pan. Repeat until all the pastry is used up. Transfer to the oven to blind bake for 10 minutes.
  4. Fill each pastry case with a heaped tablespoon of the coconut mixture, then return to the oven to bake for a further 20 minutes. While still hot, remove from the muffin pan to a wire rack to cool.
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