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JAMAICAN COCONUT FILLING FOR GIZZADAS
RECIPE
Ingredients:
I cup chopped ginger
2 cups of brown sugar
3 cups firmly packed coconut residue from the traditional
Jamaican coconut rundown recipe or 3 cups of freshly chopped
coconuts
3 cups of water
Recipe by ©eatjamaican.com
Process
Chop a quarter of a pound of pealed fresh ginger cut into small
pieces in a blender using the chop setting. Use only enough water
to make the blender operate smoothly. In a large uncovered cooking
pot mix one cup of this chopped ginger and water, 2 cups of brown
sugar, 3 cups of firmly packed coconut and 3 cups of water. Bring
to a rapid boil and reduce the flame to medium to high. Allow
the mixture to cook until it thickens. Use a large spoon to continuously
turn the mixture to prevent it from burning. Unlike, the recipe
for coconut drops you want the mixture to be well cooked but
you want to stop just before it caramelizes. Spoon onto the gizzada
pastry shells or spread onto a pastry roll. Bake the gizzada
or pastry roll. Serve when cooled.
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