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Published:Thursday | March 15, 2012 | 12:00 AM

Every week we will feature two of the many sweet temptations that are indigenously Jamaican. This will form part of The Gleaner's comprehensive coverage of Jamaica's 50th anniversary of Independence. Do you have a favourite Jamaican sweet delight?

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This week we look at coconut drops and gizzada.

Coconut Drops


1 medium dried coconut (it must be a dried coconut )

5 tbs minced or shredded ginger

3 cups dark unprocessed sugar

1 cup water

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1.Use a sharp point to puncture the three eyes of the coconut and drain the water.

2. Break the coconut using a hammer and remove the hard outer shell.

3. Using a small knife, dice the coconut flesh into 1/2x1/4-inch cubes.

4. Combine the diced coconut cubes and ginger.

5. Place in a deep pot with the sugar and water.

6. Put stove on high and boil.

7. Boil until water is gone and the sugar is like caramel and sticky.

8. Place a sheet of greased paper (you can also use moistened aluminium foil) on a flat surface (kitchen counter) close by. (In Jamaica , some use banana leaves instead of greased paper).

9. Stir the mixture in the pot with a large spoon to be sure it does not stick to the bottom.

10. Use the spoon to scoop out the mixture to create 11/4-inch wide mounds on the greased paper.

11. Each 11/4-inch wide mound should be placed in a separate heap on the greased paper.

12. Let the drops cool and harden. Serve.


Total Preparation Time: 15 to 30 minutes

Actual Cooking Time: 15 to 30 minutes

Number of Servings: 8

Meal Type: Dessert


Ingredients for Pastry

1 cup flour

6tbs butter

1tbs sugar

2tbs milk

Ingredients for Filling:

1 cup grated coconut, fresh or packaged

1/2 cup brown sugar

1/2tsp cinnamon

1/4tsp nutmeg

1tsp almond extract

2tsps water

1/2tsp lime juice

Procedure for pastry:

Combine all ingredients into a mixing bowl and mix to form dough.

Roll out dough on floured surface with a rolling pin into a thin sheet.

Cut into rounds (with knife or cookie cutter) and fit them into greased muffin tins.

Procedure for Filling:

Mix all ingredients in a mixing bowl.

Fill the pastry bases half full, and pinch the dough together at the top.

Bake for 15 minutes or until pastry is golden brown.

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