Authentic Jamaican Gizzada with Spiced Coconut Filling

Combine 1 1/2 cups all-purpose flour and 1/2 cup cold butter in a large bowl. Cut the butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse crumbs.

Gradually add 1/4 cup ice water, mixing until a dough forms. Do not overmix. Wrap the dough in plastic wrap and refrigerate for 15 minutes.

While the dough chills, prepare the filling: In a saucepan, combine 2 cups shredded coconut, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 cup water. Cook over medium heat for 5-7 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out 8 circles.

Carefully press each dough circle into a greased muffin tin or tart mold, forming a shallow cup. Fill each pastry cup with approximately 2 tablespoons of the spiced coconut mixture.

Bake for 18-20 minutes at 375°F (190°C), or until the pastry edges are golden brown and the filling is bubbly. Let the gizzadas cool in the tins for a few minutes before transferring them to a wire rack to cool completely.