Sprinkled Coconut Ice

I can’t wait to make this!!!…From lovely Amy 🙂

Thoroughly Nourished Life

I know a sweet recipe is good when my little sister, who is usually collected, healthy and wholesome about her diet, loses her control and eats two or three pieces in one fell swoop. When I was thinking about an Easter gift for Jess I knew that chocolate eggs wouldn’t be her style, and then I remembered her delight over the presence of coconut ice at a wedding we attended recently – I knew what I needed to make immediately.

Sprinkle Coconut Ice | Thoroughly Nourished Life | Gluten Free

Coconut Ice has been a tradition in our family for a long time. Every Christmas as part of our huge Christmas dessert spread there is a crystal plate filled with little pastel squares. The same at Easter, and most other family gatherings. I must admit that we usually purchase our coconut ice, but after making this batch for Jessica’s Easter present I don’t think we will be buying it any…

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Black Eyed Bean Curry


In every Gujarati home you will find that black eyed beans are used very regularly. In mine though, not so much until now. I have teamed up this mild flavourful curry with the sweetness of carrot, adding a little more goodness in too. Very little oil is used and overall a very filling and wholesome recipe.  Also brilliant for a vegan diet 🙂

I hope you’re all having a tremendous Tuesday and I shall see you tomorrow friends! Much love, D x



1 tin of black eyed beans drained and rinsed
1 large carrot peeled and grated
1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
1/4 tsp chilli powder
1/2 tsp garam masala
1 heaped tsp coriander and cumin powder
1/2 tsp salt or to taste
Lime juice to taste
1/2 tsp ginger & garlic paste
100g tomato crushed passata
1/2 cup water
Fresh coriander to finish (optional)


Heat up the oil in a medium saucepan, throw in both types of seeds and asafoetida. Once it starts to sizzle, add the grated carrot and sauté for a few minutes



Mix in all seasoning and spices. Combine well, add the beans and simmer for 7 minutes on a low heat


Pour in the passata, water and stir in the ginger and garlic paste. Cover and cook for a further 10 minutes on low


Squeeze over some lime onto the curry and serve with some rice or pitta bread