Jamaican Coconut Filling for Gizzadas
- 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
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.