Sift flour into a bowl. Rub chilled butter into flour until it resembles fine breadcrumbs. Add cold water gradually, mixing to form a firm dough. Wrap in cling film and refrigerate 20 minutes.

Combine desiccated coconut, brown sugar, Grace Coconut Milk, vanilla, cinnamon and nutmeg in a saucepan over medium heat. Cook, stirring, for 5–7 minutes until the mixture thickens and comes together. Cool slightly.

Divide chilled pastry into 12 equal balls. Roll each into a circle approximately 10cm in diameter. Press into a muffin tin to form a cup. Pinch the edges at regular intervals to create the traditional crimped border — the signature Pinch-Me-Round shape.

Spoon a heaped tablespoon of coconut filling into each case. Do not overfill. Bake at 190°C / 375°F for 20–25 minutes until pastry is golden and filling is set.

Cool in the tin for 10 minutes then transfer to a wire rack. Gizzadas will firm as they cool — the pastry should be crisp and filling dense and chewy. Serve at room temperature.