Caribbean · PANTRYHOP RECIPE
Gizzada Coconut Tartlets
45 minutes · 6 servings · vegetarian
A Jamaican gizzada-inspired tart using ready-made shells for ease.
Ingredients
Check you have the quantities below.
- 12 small shells ready-made tart shells or shortcrust pastry
- 2 cups grated coconut
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 pinch salt
- 2 tablespoons butter
- 2 tablespoons water
Let’s make it
- Heat oven to 375 F / 190 C. Place tart shells on a baking tray.
- Cook coconut, sugar, cinnamon, nutmeg, salt, butter, and water in a saucepan over medium heat for 5 minutes until sticky.
- Spoon the filling into the shells.
- Bake 12–15 minutes until the edges are golden. Cool before serving.
These are sweet and bite-sized, so they work well for small hands.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →