We had set off on an early morning day trip in Spring to Canterbury. With roughly a two-hour drive ahead of us, we were on the road while the day was still fresh and quiet. It proved to be a wonderfully memorable outing. It was full of beautiful sights, good food, and the kind of small moments that stay with you long afterwards.

Our day in Canterbury began with the excitement of setting off somewhere different. Though the city soon felt familiar in the way only beautiful old places can. There was something inviting about its narrow streets, historic buildings, quiet corners, and lively cafés. With a camera in hand, I found myself stopping repeatedly. Almost every turn offered another picture worth keeping.

Exploring the Old City

Canterbury’s past seemed to surround us from the moment we arrived. The old stonework, timber-framed houses, church towers, and winding lanes created a wonderful mixture of history and everyday life. An ancient flint church stands beside a busy modern street, complete with café tables and the familiar clock hanging over the road. I liked the contrast: centuries of history sharing the same space as people enjoying coffee and conversation.

As we wandered through the city, we came across the waterways that make Canterbury so distinctive. The River Stour moved gently beneath the old buildings. It reflected the warm colours of the brickwork and the blue sky. Boats waited along the banks for passengers, while the river gave the city a peaceful, almost storybook atmosphere.

The riverside was especially scenic. Flowers grew in bright borders beside the water, and the trees provided shade over the path. At one point, we watched a boat being guided along the river. its slow movement added to the calmness of the view. Canterbury seemed to reveal itself gradually. First through its streets and buildings, then through its water, gardens, and hidden passages.

Canterbury Cathedral

The Cathedral was the most impressive sight of the day. From outside, its towers and flying buttresses rose dramatically above the surrounding streets. The stone façade looked different in changing light. Sometimes it looked pale and gentle, and at other moments more solemn beneath a grey sky.

Inside, the scale of the building was astonishing. The long arches seemed to draw the eye forward, towards the distant windows and the shadowed spaces beyond. The ceilings were decorated with elaborate carvings and old heraldic designs. Each one suggesting a story from another age.

I particularly enjoyed looking through the cathedral’s arches and cloisters. The views framed patches of green grass, quiet gardens, and worn stone columns. These spaces were peaceful compared with the busy streets outside. They encouraged us to slow down and notice the details…the patterns in the stone, the narrow windows, and the light falling across the floor.

Tea, Tea Cakes and Macarons

After so much walking, we were ready for a proper rest. We stopped at Cafe Turquoise at 10 Palace Street. The bakery had a window display that immediately caught our attention. A tower of pink and red macarons stood like a small confectionery sculpture. Baskets of pastel-coloured sweets filled the glass beside it.

The macarons were almost too attractive to eat. Their delicate colours included rose pink, raspberry, pale lavender, and soft cream. They looked bright and cheerful against the darker reflections in the window. Naturally I had to take a photograph before choosing one.

Inside, we enjoyed tea with tea cakes and sweet treats. The warmth of the café, the sound of conversation, and the comfort of a hot drink made an excellent pause in the middle of the day. The tea cakes were soft and satisfying, while the macarons added a lighter, more delicate touch. It was a simple pleasure, but it suited the character of Canterbury perfectly.

As we continued through the streets, I noticed two people writing on the pavement in chalk. These young artists were leaving behind fragments of poetry, haiku, quotations and thoughtful phrases….little gifts of language scattered along the street for anyone who cared to notice. I’ll share and elaborate more about this in my next post.

Dinner at Kashmir Tandoori

By evening, we were ready for something more substantial. We finished the day at Kashmir Tandoori. It was located on the same street as Cafe Turquoise. The atmosphere was very different from the quiet cathedral and peaceful river. The restaurant had a warm, colourful interior, with red furnishings, dark wood, decorative screens, and blue lights glowing across the ceiling.

The room soon became lively as other diners arrived. There was the cheerful sound of conversation. Then movement of plates being carried to tables, and the tempting aroma of spices coming from the kitchen. We settled down with Mango Lassi and looked forward to our meal. The Lassi complemented the spicy food superbly.

Delicious food brought the day to a perfect conclusion. Fragrant sauces, naan bread, rice, and richly seasoned dishes filled the table. The meal was colourful, generous, and full of flavour. The warmth of the spices made us feel even more relaxed after our long walk. It was a sociable ending to a day that had already given us history, scenery, photography, and a little indulgence.

The Journey Home

When we finally left Canterbury, the cathedral was illuminated against the deep blue evening sky. The streets had become quieter, and the lights from the buildings reflected on the pavement. Looking back, the day seemed to contain several different experiences: the grandeur of the cathedral, the charm of the old lanes, the tranquillity of the river, the sweetness of the bakery, and the lively warmth of dinner.

What made the trip special was not one single attraction, but the way all these moments fitted together. Canterbury gave us beautiful photographs, interesting places to explore, and plenty of opportunities to stop and enjoy ourselves. It was a day of gentle discoveries and happy contrasts—old stone and modern life, quiet water and busy streets, delicate macarons and richly spiced food.

Most of all, it was a day worth remembering. Although Kent is home to many beautiful gems, Canterbury is a must-see. It’s about time for us to revisit Canterbury ….it has been far too long.

The post A Remarkably Memorable Day in Beautiful and Historic Canterbury appeared first on Sweet Sharings.

What is a Smoothie?

Smoothies are thick, creamy beverages usually blended from puréed fruits, vegetables, juices, yogurt, nuts, seeds, and/or dairy or nondairy milk. 

The most basic smoothie starts with two essential ingredients — a base and a liquid. From there, you can combine ingredients to your liking. Many smoothies include frozen produce or ice cubes to give the final product the cool, icy consistency of a milkshake. However, their flavour profiles vary tremendously depending on the ingredients.

Types of Smoothies

Most smoothies can be classified into one or two of the following categories — though there’s significant overlap between them:

1. Fruit smoothies. As the name implies, this kind of smoothie usually features one or more types of fruit blended with fruit juice, water, milk, or ice cream
2. Green smoothies. Green smoothies pack leafy green vegetables and fruit blended with water, juice, or milk. They tend to be heavier in veggies than regular smoothies, though they often include a little fruit for sweetness.
3. Protein smoothies. Protein smoothies usually start with one fruit or vegetable and a liquid, as well as a major protein source like Greek yogurt, cottage cheese, silken tofu, or protein powder.

Certain smoothies contain large quantities of added sugar, which can reduce the drink’s overall nutrient density. Excess added sugar intake may increase your risk of disease.

The Healthy Green Dream Smoothie does not come under the specific ‘types’  of smoothies – it’s a cross between a fruit and vegetable smoothie. Best of both worlds, having a nice balance of carbs, fiber, protein and healthy fats. Wholesome goodness of both fruit and vegetables.

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Green Dream Smoothie

This Healthy Green Dream Smoothie is packed with vitamin B3, niacin and folic acid. It makes 200ml but I doubled it to make enough for 2 people. A smoothie is a convenient way to boost your intake of fruits, vegetables and other fiber rich foods.

Course Breakfast, Drinks, Party Food

Cuisine Vegetarian

Diet Halal, Vegetarian

Keyword apples, celery, fruit, green, healthy, juicing, kiwi, smoothie

Servings 2

Calories

Author Nur Diyanah Magness

Equipment

• 1 Juicer
• 1 Blender

Ingredients

• 250 gm green apple
• 50 gm Celery
• 50 gm Kiwi
• ½ lemon
• 100 gm Avocado

Instructions

• Juice the apple, celery, kiwi and lemon
• Transfer to blender with avocado and whizz for 20 seconds.
• Decorate with kiwi slices if desired.
• Slurp away and enjoy!

Notes

Makes 200 ml

The Healthy Green Dream Smoothie does not come under the specific ‘types’  of smoothies – it’s a cross between a fruit and vegetable smoothie. Best of both worlds, having a nice balance of carbs, fiber, protein and healthy fats. Wholesome goodness of both fruit and vegetables.

 

I used the Omega Low Speed, Horizontal Juicer and Nutri Ninja Blender & Smoothie Maker for all my juicing and smoothie needs. 

Enjoy!

The post Healthy Green Dream Smoothie Recipe packed with Vitamins appeared first on Sweet Sharings.

This Healthy Green Dream Smoothie is packed with vitamin B3, niacin and folic acid. It makes 200ml but I doubled it to make enough for 2 people. A smoothie is a convenient way to boost your intake of fruits, vegetables and other fiber rich foods. 

What is a Smoothie?

Smoothies are thick, creamy beverages usually blended from puréed fruits, vegetables, juices, yogurt, nuts, seeds, and/or dairy or nondairy milk. 

The most basic smoothie starts with two essential ingredients — a base and a liquid. From there, you can combine ingredients to your liking. Many smoothies include frozen produce or ice cubes to give the final product the cool, icy consistency of a milkshake. However, their flavour profiles vary tremendously depending on the ingredients.

Types of Smoothies

Most smoothies can be classified into one or two of the following categories — though there’s significant overlap between them:

1. Fruit smoothies. As the name implies, this kind of smoothie usually features one or more types of fruit blended with fruit juice, water, milk, or ice cream
2. Green smoothies. Green smoothies pack leafy green vegetables and fruit blended with water, juice, or milk. They tend to be heavier in veggies than regular smoothies, though they often include a little fruit for sweetness.
3. Protein smoothies. Protein smoothies usually start with one fruit or vegetable and a liquid, as well as a major protein source like Greek yogurt, cottage cheese, silken tofu, or protein powder.

The Healthy Green Dream Smoothie does not come under the specific ‘types’  of smoothies – it’s a cross between a fruit and vegetable smoothie. Best of both worlds, having a nice balance of carbs, fiber, protein and healthy fats. Wholesome goodness of both fruit and vegetables.

Certain smoothies contain large quantities of added sugar, which can reduce the drink’s overall nutrient density. Excess added sugar intake may increase your risk of disease.

Print

Green Dream Smoothie

This Healthy Green Dream Smoothie is packed with vitamin B3, niacin and folic acid. It makes 200ml but I doubled it to make enough for 2 people. A smoothie is a convenient way to boost your intake of fruits, vegetables and other fiber rich foods.

Course Breakfast, Drinks, Party Food

Cuisine Vegetarian

Diet Halal, Vegetarian

Keyword apples, celery, fruit, green, healthy, juicing, kiwi, smoothie

Servings 2

Calories

Author Nur Diyanah Magness

Equipment

• 1 Juicer
• 1 Blender

Ingredients

• 250 gm green apple
• 50 gm Celery
• 50 gm Kiwi
• ½ lemon
• 100 gm Avocado

Instructions

• Juice the apple, celery, kiwi and lemon
• Transfer to blender with avocado and whizz for 20 seconds.
• Decorate with kiwi slices if desired.
• Slurp away and enjoy!

Notes

Makes 200 ml

The Healthy Green Dream Smoothie does not come under the specific ‘types’  of smoothies – it’s a cross between a fruit and vegetable smoothie. Best of both worlds, having a nice balance of carbs, fiber, protein and healthy fats. Wholesome goodness of both fruit and vegetables.

 

The post Easy Green Dream Smoothie – Fast and Nutritious appeared first on Sweet Sharings.

Even with genuine friends encouraging me to return, I felt too weak at the time to face it all again. It especially stung when unkind words came from people I thought were close. I shared with the intention to inspire, never to make anyone feel “less than.” Yet that was how some chose to receive it. For me, writing and creating digital content were a form of therapy. I create and share for the joy it brings me, for the healing it gives me. They were a way to process my thoughts, to make sense of my experiences, and to nurture my own mental happiness. When I wrote, I felt lighter. When I shared, I felt connected. That was my reward.

This journey actually began in 1998, when my father gave me my very first computer. I started an old blog that year, a simple space to write and reflect during a difficult time in my life. Later, I deleted that original blog and started a new one in 2000, which grew over the years before being neglected for a long time. Through it all, one thing remained constant: my dad’s belief that I needed an outlet. Dad saw something in me that I couldn’t see in myself at the time. He believed that writing could be a safe space for me, a place to pour out my heart and find clarity. He was right. That simple act of giving me a computer opened a door that has stayed with me ever since. Thank you, Dad.

It was not just blogging. It was creating. I started with my poems, then moved into designing graphics, dabbling in web design, and eventually creating short stories in video form on Instagram and Facebook. Each new medium was another way to express what words alone could not capture. Each creation was a small act of joy, a reminder that I could create something beautiful out of my thoughts and feelings. With time and the passing of my dad, something has shifted in me. I have come to realise that others’ negativity, the need to compare, jealousy and insecurities….belong to them. My life, my journey, and my reasons for sharing belong wholly to me.

None of us are dealt a “bad card” in life. What I have may not be what you have, and what you have may not be what I have. Each of us carries a unique set of gifts, challenges, and blessings. It is sad when people focus only on what they do not have, and allow envy to grow in that space. But there is another way. It is so much lighter, and so much more beautiful, to choose genuine happiness for others. Not just the surface kind we show outwardly, or say in words, but the kind we truly feel in our hearts. When you are genuinely happy for someone else’s good fortune, you open your own heart to receive blessings too. They may not come in the same form, but they will come.

Now, after the passing of my dad, something inside me has been activated again. The need to write, to create, to share. Grief has a way of stripping away what is unnecessary and revealing what truly matters. And what matters to me is this: to honour my father’s memory, to keep his love alive in the words I write and the things I create, and to find my own sense of peace in the act of creating.

I believe that God has blessed everyone, just in different ways. Some blessings are visible: health, wealth, family, success, stability. Others are quiet and unseen: resilience, kindness, a gentle spirit, the ability to love deeply after loss. What matters is not comparing our cards, but playing the hand we’ve been given with grace and gratitude.

Happiness is a Journey and a Choice, not a Destination. It is found in small moments: a walk in nature, a heartfelt conversation, a memory that makes us smile, a story shared with the hope of inspiring someone else. It is found when we release comparison, when we celebrate others without keeping score, and when we remember that our worth is not defined by what others say or think.

As I return to this space, I do so with a lighter heart. I share not to impress, not to prove, not to build anything, but to connect and to heal. To say: You are not alone. Your journey matters. Your blessings matter. And to remind myself, and perhaps you too, that joy is always available, if we choose it.

Always remember: happiness is a journey and a choice. Choose it today. And then choose it again tomorrow. Thank you, Dad, for the computer, for the belief, for the gift of words, and for inspiring a lifetime of creating. This return is for you.

– Nur Diyanah Magness – 17 August 2026

The post A Return to Sharing, Inspired by My Father.  appeared first on Sweet Sharings.

I did not cry then. But now I understand that grief takes its own time. Only now, after returning to my home in the UK, the grief has begun. Grief waited for the long journey back, for the unpacking of suitcases, for the return to familiar routines. It waited until I was alone. Quietly, it found its way in, slowly and then all at once, catching up with me in ways I hadn’t expected.

Now it arrives in unexpected moments. In the stillness of the morning, late at nights, in quiet moments, when everything else falls away. I find myself thinking of him in the ordinary parts of life, the things I would have shared, the conversations we will never have again.

My father was a man of few words. He did not often speak of love, nor did he need to. His love was constant and unspoken. It was there in the small things. He showed it not through what he said, but through what he did….his presence, his patience, his steadiness and reliability, the quiet way that he was always there.

As a child, I did not always notice it. As an adult, I understood it more. And now, in his absence, I feel it most of all.

I think of the times he listened more than he spoke, offering just enough to guide without ever imposing. I think of the steadiness he brought into our lives, a quiet strength that asked for nothing in return. He was not a man who needed to be seen to be known …..he simply was, and that was enough.

Now I find myself thinking about Mum constantly. Losing a partner after 67 years together is an unimaginable loss. Dad was not only her husband, but also her companion, her routine, and such a central part of her everyday life. No words can truly express how difficult this must be for her.

I notice the quiet ways in which Mum is trying to remain close to him. She sleeps on Dad’s side of the bed and wears his shirts every day. These may seem like small things, but they show how much she misses him and how deeply their life together is woven into her heart.

Mum continues to show remarkable strength and composure, often giving the impression that she is managing well. But beneath that calm exterior, I know there must be an enormous sense of emptiness. She is missing the conversations, companionship, habits, and shared moments that filled their lives for so many years.

I can only imagine how painful this period must be for her. I hope she knows that she does not have to appear strong all the time, and that she is surrounded by people who love her, understand her, and will continue to support her as she learns to live with this loss.

Dad will always be part of our family and our memories. Although we were not able to say everything we wanted to say at the end, our love for him remains, and so does the life and love he shared with Mum and with all of us.

Grief has begun to teach me what I could not fully see before that love does not always announce itself. Sometimes it is silent, enduring, and woven so deeply into the fabric of your life that you only recognise its shape when it is gone. I am no longer angry in the same way. The sharpness has softened into something heavier, something more difficult to carry. It is the weight of missing him, not just in the big moments, but in all the small, ordinary ones that now feel incomplete. I did not get to say goodbye. But perhaps, in all the years we shared, in all the quiet ways he showed his love, he had already said everything that mattered. And in this silence, I feel most deeply what I have lost, not just my father, but the quiet, enduring love he carried so effortlessly.

I love and miss you so much, Daddy. 

– Nur Diyanah Magness – Aug 9, 2026

The post Understanding Grief: A Journey Through Loss and Love appeared first on Sweet Sharings.

It’s been a month now since dad’s passing. Born 11 February 1937 and left us on 11 July 2026.

On behalf of my family, I would like to express our deepest heartfelt gratitude to each of you who stood with us during this incredibly difficult time.

Thank you to those who attended my dad’s wake and funeral service. Your presence brought us comfort, honored his memory, and reminded us that he was deeply loved by so many. Seeing familiar faces, hearing your stories about him, and sharing in those final moments of tribute meant more to us than words can fully express. I met relatives and friends of family that I never met before at dad’s funeral and met those that I had not seen in decades. I wish I had seen them during happier times, but I will remember this as dad bringing us all together. 

To those who offered prayers, whether in person, over the phone, or through messages, please know that your spiritual support has been a source of strength and peace for our family. Your kindness has helped carry us through these dark days.

To everyone who reached out with calls, texts, cards, flowers, food, or simply by being there to listen and hold our hands—thank you. Your love and compassion have surrounded us like a warm embrace when we needed it most.

We are especially grateful to those who helped with arrangements, coordinated the service, prepared meals, or offered any practical or monetary support. Your generosity allowed us to focus on honoring Dad and being together as a family. Though we are heartbroken, we are also deeply blessed to have such caring people in our lives. My father was a man who valued family, friendship, and kindness….and through your actions, you have shown us that his spirit lives on in all of you.

Please accept our sincere thanks from the bottom of our hearts. We will always remember your love and support during this time of sorrow.

With love and gratitude,  

Nur Diyanah Magness – 11 August 2026

The post Honoring Dad: Our Heartfelt Thanks to Family and Friends appeared first on Sweet Sharings.

This Layered Coconut Water Jelly is a refreshing Malaysian vegan Dessert.

Coconut Water Jelly is one of my favourite desserts. I make this 5 ingredient aromatic dessert because it’s so refreshing and has many health benefits. A Vegan Jelly made with vegan gelatine (agar-agar). My go to refreshing delight which cools me down during hot Summer days. In fact, I enjoy it even during Winter!

Coconut Water Jelly Ingredients

Coconut Water, Coconut Cream or Rich Coconut Milk, agar-agar powder, sugar and the Pandan Leaves (aromatic screw pine leaves).

You can get these from your supermarket and If any are unavailable, you can get them from Asian Supermarkets or Thai/Malaysian online stores.

Coconut Cream/Coconut Milk

The best coconut cream is from Malaysia and Thailand.

I use a brand sold here in the UK which is just as good, ‘Kingfisher rich and creamy coconut milk’. It’s probably from one of these Asian countries and packed in the UK. (can shows as ‘packed’ in the UK).

Coconut Water

If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.

You can get Fresh Coconuts from an Asian Supermarket or opt for the ready ones in cartons. I usually use the ready ones and my go to brand here in the UK is Vita Coco as it is low in calories yet has a lovely natural sweetness to it.

Pandan

If you are unable to find Pandan leaves, you can substitute with a pandan extract/essence/paste. Some extracts are clear and others have it’s green hue

Available As: fresh, frozen, and dried leaves and paste, extract, and powder.

Place of Origin: Southeast Asia

Distinctive Flavour and Aroma: sweet and floral

Also known as Fragrant Screwpine leaves or Vanilla Grass or Fragrant Plant.

Nothing beats using the leaf itself though. Pandan leaves are known for their sweet aromatic fragrance. The fragrance of the Pandan Leaf reminds me of home (Malaysia) every time. It envelopes the whole house to the point that it lures my husband into the kitchen from his home office in hopes that whatever I was preparing, was ready for his tummy lol.

Pandan is a herbaceous tropical plant that grows abundantly in Southeast Asia. I use it to lend a unique taste and aroma to flavour desserts, drinks and savoury dishes. You can get Pandan leaves fresh, frozen, as well as dried.

Pandan Leaves can also be used to wrap food such as chicken or sticky rice. The leaves impart these foods with an aromatic note and make the food look appealing. The paste, extract, and powder, tint the ingredients with a green hue while contributing a lovely flavour.

Agar Agar

If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.

This ingredient is also known simply as agar, is a gel-like substance derived from red algae. It’s found in powder, flake and strips form and can be mixed with liquid and simmered to act as a thickening agent for desserts, soups and sauces alike.

Agar is a popular alternative to gelatin because it’s plant-based, flavourless and suitable for most diets. It also has a higher melting point than gelatin, making it ideal for use as a solid medium in the laboratory.

Benefits of Agar Agar

Agar is an effective Vegan Gelatin Substitute. It supports satiety, strengthens bones and helps prevent Anemia. Agar is low in calories yet high in fiber. Contains manganese, magnesium, folate and iron. It may also help improve digestive health, aid in weight loss and keep your blood sugar stable.

Equipment

You just need 2 small heavy bottom pots, ladels, and your mould. I use a clear rectangular pyrex dish with measurements 9″ x 6″. You can use any type of mould. Cocktail glasses are great too for making individual servings. They make the perfect party item.

How do you make the Layered Coconut Water Jelly?

The process is actually very simple. First, you boil the creamy coconut jelly in one pot and then the clear coconut water jelly in the second pot. It’s then a matter of working fast to assemble the 2 into layers and setting them in the fridge. Easy Peasy!

If you like coconut, then why not try these other vegan coconut desserts

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles.

Zesty Orange Coconut popsicles

Vegan Coconut Rice Porridge

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Layered Coconut Water Jelly – Vegan and only 5 Ingredients

A Malaysian traditional yet simple 5 ingredient aromatic dessert. It’s actually Coconut Jelly made with a vegan gelatine (agar-agar). A refreshing delight with a wonderful fragrance of the Pandan Leaf (Screwpine Leaf).

Course Dessert, Party Food, Snack

Cuisine Malaysia, South East Asia, Thailand

Diet Diabetic, Vegan, Vegetarian

Keyword Coconut, Coconut Cream, Coconut Water, dessert, diabetic friendly, Jelly, Pandan Leaf, Refreshing, vegan, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Setting Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories

Ingredients

Coconut Milk Layer

• 1 cup coconut water
• 1 cup coconut milk
• 5 Tbsp sugar. (I used Erythritol) Adjust to your taste
• 1 ½ tsp agar agar powder
• 1 pandan leaf Aprox 6 inches
• A pinch salt

Coconut Water Layer

• 2 cups coconut Water
• 3 Tbsp Sugar. (I used Erythritol) Adjust to your taste. If the coconut water is naturally sweet then you do not need much sugar/sweetener.
• 1 ½ tsp agar agar powder
• 1 pandan leaf Aprox 6 inches of

Instructions

Coconut Milk Layer

• Add coconut water to a small pot, then sprinkle on agar agar powder and stir to mix.
• Add coconut milk, sugar, salt, and pandan leaf. Bring to a boil, stirring frequently. Once it comes to a full boil, the agar powder should be completely dissolved.
• If you want to add coconut meat to this layer, you can add it at this point and bring the mixture to a boil one more time.
• Lower the heat to the lowest setting to keep it warm and not set. Keep the pot covered while you make the other layer. Make sure it’s just barely simmering and not boiling away.

Coconut Water Layer

• In another small pot, add coconut water and agar agar powder and stir to break up the powder. Add sugar and pandan leaf, then bring to a boil, stirring frequently.
• Once it boils, check to see that there aren’t any tiny little grains of agar powder still floating around. Keep the mixture hot and covered just like the coconut milk layer.

Assembly

• I made 5 layers for this recipe but You can just make a simple 2 layer Jelly or however many layers you wish. I made 3 layers of white (⅔ cup each) and 2 layers of clear (1 cup each).

If you are using same number of layers and measurements as me, then :

• First layer : pour a white layer into the dish and spoon off any bubbles, then refrigerate just until the top has set about 5 minutes.
• You can test this by gently tapping the layer with your finger, and if it’s no longer liquid and doesn’t stick to your finger, it’s ready for the next layer.
• 2nd Layer : Make sure the clear layer is steaming hot, pour it over the back of a spoon carefully, letting it drip gently onto the edges of the first layer. If you pour too quickly, it’ll break or ‘dent’ the first layer. Refrigerate again just until the top is set about 7 minutes.
• Repeat with the remaining agar mixture, making sure that you keep both mixtures hot and covered while you wait for it to set. If for whatever reason it has gone cold, you can simply reheat it when you are ready to pour.
• Once you’re finished, let the jelly refrigerate for at least 2 hours so it is nice and cold when you serve it. Enjoy!

Notes

If you have a strong gas stove you might have a hard time getting the heat to stay very low, in that case you can keep it off heat and covered, and reheat it to boiling right before you use it.

If using agar agar flakes, use the conversion ratio of 1 tsp powder to 1 Tbsp flakes.

I use a clear rectangular pyrex dish 22cm by 16cm but you can use any kind of mould. You can even make individual ones in cocktail glasses.

Optional: If you’re using coconut water straight from the whole coconut and the coconut meat is soft and tender, you can chop up some the meat and add it to this layer for some extra texture.

The post Coconut Water Jelly – Easy, Vegan and 5 Ingredients! appeared first on Sweet Sharings.

I love the Asian version, Kheer, similar to the Turkish rice pudding but these call for whole milk and granulated sugar which spike my blood glucose levels sky high. So I tried this alternative vegan version with plant based milks and Natural Sweetener instead and loved it. A healthy guilt-free sweet dessert!

Vegan Coconut Rice Pudding goes well with :

Any chopped fresh or dried fruit of your liking.

Blueberry or other berry puree/jam/compote

Toasted nuts : Almond Flakes, Pistachios, walnuts etc.

Cinnamon

Many are now health conscious and opt for honey or agave as an alternative too. If you prefer your pudding really creamy then I suggest going for full-fat Coconut milk instead of Light. The added cashew or almond milk usually adds to the creaminess though.

Other Vegan Coconut Recipes

You may like these vegan, sugar-free and dairy-free desserts too!

Turkish Pumpkin Candy Dessert

Quick no bake Yogurt cheesecake in a glass

Summer Fruit Cobbler

Layered Coconut Water Jelly

Creamy Blueberry Coconut Popsicles.

Dairy free chocolate coconut popsicles.

Sugar-Free Mango Coconut popsicles

Zesty Orange Coconut popsicles

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Vegan Coconut Rice Pudding

A less watery and more exciting in flavour than traditional rice pudding. This Vegan Coconut Rice Pudding is sugar-free, dairy-free and so versatile with many variations of toppings to suit all tastes.

Course Dessert, Snack

Diet Diabetic, Halal, Vegan, Vegetarian

Keyword coconut milk, comfort, dairy-free, dessert, diabetic friendly, gluten-free, rice, sugar-free, sweet, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 171kcal

Ingredients

• 150 g Pudding rice or short grain or brown rice. – I usually use brown rice (lower calorie), with extra liquid added to get it nice and soft.
• 400 ml Can full-fat coconut milk. – I use Light coconut Milk (lower calorie) but much tastier with full-fat.
• 250 ml Any plant based milk of your choice. (Almond/Cashew/Oat). – I used cashew milk as it tastes closest to dairy milk.
• 3 tbsp Natural sweetener of your choice. You can use Coconut sugar/light brown sugar/maple syrup or even honey. – Less or more according to personal taste. I used Sukin Gold Erythritol brown sugar and Skinny Maple Syrup, both 0 calorie.
• 1 tsp ground cinnamon
• 2 tsp vanilla extract – optional
• 1 pinch salt – optional
• ¼ cup chopped raisins – optional

TOPPING VARIATIONS:

• any chopped fresh or dried fruit of your liking
• Any Fruit or Berry Puree/sauce/compote/jam
• Toasted Almond Flakes, Walnuts, Pistachios
• Cinnamon

Instructions

• Rinse and drain the rice well.
• Place rice and coconut milk in a heavy-based saucepan and bring to the boil for 5 minutes. Reduce the heat and simmer for 20-25 minutes, stirring occasionally to avoid rice from sticking to the bottom of the pan.
• Add in vanilla extract, cinnamon, milk of choice, and mix well (You can add in the raisins and salt here as well if using). Continue to cook for another 10 minutes or until rice has absorbed most of the milk. If milk dries up before rice is cooked through, you can add a little extra milk or some water.
• If you'd like it a little more creamier add another 1/2 cup of milk/coconut milk. Add sugar or sweetener and stir until dissolved. Stir frequently at this point to avoid sticking.
• Remove from heat and let cool for at least 5 minutes before serving.
• Serve hot or cold in bowls topped with the topping of your choice.
• As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Notes

TIPS

You can also cook the rice pudding in a casserole, in an oven preheated to 180°C, fan 160°C, gas 4. Stir the ingredients together well, cover and cook for 55 minutes, stirring halfway. Remove the lid for a further 20 minutes to create a crisp, golden topping. Check during the last few minutes as each oven is different.

I chop raisins so the flavour of raisins are released into the pudding to improve taste.

For added creaminess, just add a little bit of milk over the top or a dollop of whipped coconut cream.

As a cold dessert, let the pudding cool down well before storing in fridge. Keeps well in the fridge for up to 4 days in air tight containers. If desired, You can reheat this pudding again before serving.

Nutrition

Serving: 250g | Calories: 171kcal | Carbohydrates: 23.3g | Protein: 3.4g | Fat: 7.7g | Saturated Fat: 4.9g | Sodium: 0.08mg | Fiber: 1.2g | Sugar: 0.6g

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

The post Vegan Coconut Rice Pudding appeared first on Sweet Sharings.

3 simple ingredients, coconut milk, fresh blueberries and natural Sweetener. Though you can use sugar, honey or agave, I always opt for sugar-free with skinny maple syrup and erythritol due to my Diabetes. Whichever sweetener you choose, just be sure to taste as you go along to suit you own taste and liking. 

NOTES and TIPS on Creamy Blueberry Coconut Popsicles :

You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours. 

If you want a layered look, layer the popsicles as follows: add 2 tablespoons puréed fruit, then set in a freezer for about 20 minutes. Once the first layer has semi-frozen, remove from the freezer, then add 2 tablespoon coconut milk mix, set in the freezer for about 20 minutes, and repeat the process. 

Remove the popsicles from their moulds. For an easy release, place the popsicle moulds into a pot or bowl of warm water for about 20 seconds. 

Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

OTHER VARIATIONS :

Dairy-Free Chocolate Coconut Popsicles

Zesty Orange Coconut Popsicles

Sugar-free Mango Coconut popsicle

Dairy-Free Chocolate Coconut Popsicles

Serves : 6

1 can coconut milk (400g)

1 tablespoon natural unsweetened cocoa powder

3 tablespoons sweetener. Add more to suit your personal taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Zesty Orange Coconut Popsicles

Serves 6

1 can coconut milk

1 ¼ cups freshly squeezed orange juice (295 mL)

2 tablespoons sweetener. Add more to suit your taste. (you can use sugar, honey or maple syrup too)

Blend all ingredients and fill moulds. Freeze for 4 hours till set. Remove from moulds and serve immediately or store in air tight containers in freezer with parchment paper between each popsicle.

Sugar-free Mango Coconut popsicle

Serves 6

1 can coconut milk full-fat

2 ripe mangoes or about 2 cups frozen mango

sweetener to taste. (you can use sugar, honey or maple syrup too)

Chop and add mango to blender. Add coconut milk to blender and blend well. Pour the mango blend into popsicle moulds.
Freeze for about 2- 4 hours. When ready to serve, put each mould under running water for few seconds then wiggle the popsicle out.

ENJOY!!

If you like coconut, then why not try these other vegan coconut desserts :

Vegan Coconut Rice Porridge

Layered Coconut Water Jelly

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Creamy Blueberry Coconut Popsicle

These treats are sugar-free, dairy-free, and made with only 3 ingredients! Easy grab-and-go breakfast for summer, or a cool treat for any time of day.

Course Dessert, Snack

Diet Diabetic, Halal, Low Calorie

Keyword blueberries, coconut milk, dairy-free, gluten-free, Ice Lollies, popsicles, sugar-free, Summer Treat, vegan, vegetarian

Prep Time 10 minutes minutes

Servings 10

Calories 98kcal

Ingredients

• 600 ml

  full fat coconut milk


• 3 tbsp Natural sweetener. You can also use honey/agave/maple syrup/sugar if you desire. I used Erythritol Natural Sweetener 0 GI, 0 calorie

BERRY PUREE OR SAUCE

• 300 g fresh or frozen fruit I used fresh blueberries. You can use mixed berries too or any other fruit.
• 3 tbsp Natural Sweetener. You can also use granulated sugar/maple syrup/honey/Agave I used Skinny maple syrup and Erythritol

Instructions

• In a large bowl or measuring jug add coconut milk and choice of sweetener.  Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside. (now is the time to adjust to your desired sweetness level).
• Make the berry sauce or puree by combining the berries with the remaining 2 tablespoons of sweetener in a small heavy bottom pot. Place over medium heat and cook until the berries start to break down. Stir and continue cooking until it reaches a jam-like consistency.
• * You can use the back of a wooden spoon or a fruit masher to mash the berries. Once the jam-like consistency is reached, remove the blueberry sauce from the heat.
• Place a tablespoon of the coconut mixture in each popsicle mold.  Add a tablespoon of blueberry sauce. Top with another tablespoon coconut milk. Continue alternating until the popsicle mould is nearly full. Alternatively, you can blend the puree together with coconut milk and pour into moulds.
• Place the top on the mould and add the popsicle sticks.  Freeze 4-6 hours. Once the popsicles are set, place the mould on counter for few minutes to loosen popsicles for removal.
• If you are using silicon moulds, remove immediately once set. Remove the popsicles and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row of popsicles. Do not store in moulds as it will be very difficult to remove.

Notes

Note:

You can just blend the blueberry puree with the sweetened coconut milk and place in moulds so it has an even colour. Freeze 4-6 hours.

Remove the popsicles from their moulds. For an easy release, place the popsicle molds into a pot or bowl of warm water for about 20 seconds only. 

Don’t store the frozen popsicles in the moulds. They will be very difficult to remove. It’s best to remove once they are set, then store in airtight containers in the freezer with parchment paper between each popsicle!

Nutrition

Calories: 98kcal

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

The post Creamy Blueberry Coconut Popsicles appeared first on Sweet Sharings.

Turkish Pumpkin Candy Dessert from Ottoman times. I made this simple recipe with minimal effort yet maximum satisfaction. After trying so many sweet pumpkin desserts last Autumn, I concluded that only savoury pumpkin dishes were for me. Well, I changed my mind after trying this Turkish sweet. I tried my hand at it for the first time in Autumn (2021) and it was simply Love at first Taste!! A friend from my Alma Mater suggested I try making Kabak Tatlisi and ever since then, it has become our favourite Autumn Dessert. It’s still a favourite during Winter even!

Diabetic Friendly, Vegan and Gluten-Free.

Never had pumpkin as a dessert on its own? Forget about your classic pumpkin pie and make this super easy Turkish Sweet Delight. This Turkish Pumpkin Candy Dessert will be a hit with your family especially during the holidays. Being Vegan, gluten-free and so easy to make, my recipe is also Diabetic friendly with a couple of tweaks.

Calorie Conscious?

I substituted sugar with Erythritol and clotted cream with Creme Fraiche (need to watch my calories and sugar GI levels). It still turned out sooo good! Ever since this new discovery, we have had it every week. The bonus part of this dessert is that with reasonable portions, it did not disrupt my blood glucose levels.

While being a super easy recipe with a basic of only 3 ingredients, you can enhance the flavour with the addition of ginger and a couple of other spices. It’s all a matter of personal taste and preference. You even have a choice of optional garnishing (tahini, clotted cream, creme fraiche) and coarsely chopped nuts as a final topping (walnuts and pistachios).

How to prepare and clean a pumpkin.

Mature pumpkins are best to use for kabak tatlısı. If the skin is tough, use a knife to peel the pumpkin. Vegetable peelers are better for younger, thinner-skinned pumpkins and squashes. Cut the pumpkin in half, and scrape out the seeds and pulp with a large metal spoon.

Lay the pumpkin halves flat side down, and cut in half again, repeat until you have the required amount of segments.

Save the seeds. Remove the seeds from the pulp, and rinse. Pat dry, place on a baking tray in a medium-hot oven, and bake for 10 minutes. I use toasted pumpkin seeds in oats, yogurts, salads and my favourite is garnish for Pumpkin Soup. 

How to make Turkish Pumpkin Candy Dessert.

There are 2 options to make this dessert, on stove top or in the Oven.

Place pumpkin pieces in a large heavy bottom pot in one layer and sprinkle spices (optional) and sugar over. cover and set aside overnight for best results. Minimum 6 hours. Pumpkin juices will be released and dissolve the sugar.

Method 1 : Boil pumpkin cubes in it’s juice till soft but not mushy. Cool and serve with choice of garnishings and toppings.

Method 2 : Place pumpkin pieces in one layer on a baking tray and pour it’s juice over it. Bake for 30 mins. Cool and serve with choice of garnishings and toppings.

How To Serve Turkish Pumpkin Candy Dessert.

You can serve the candied pumpkin with the following options :

A dollop of clotted cream or creme fraiche, A drizzle of tahini paste, Coarsely chopped Nuts OR go all out and have a bit of everything! My husband loves it with creme fraiche and pistachios and I enjoy it with tahini sauce and walnuts.

Other Pumpkin Recipes

Try another Turkish Dessert : Muhallebi (Mahalabia) Milk Pudding

Prefer a Savoury Pumpkin Dish instead? Try Savoury Sweet Pumpkin Fry (Labu Masak Cili)

As always: If you liked this recipe please give us a rating and/or let us know what you think by leaving a comment below.

If you make this recipe, post a pic on Instagram too and tag @sweetsharings with hashtag #sweetsharings for a shout out.

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Turkish Pumpkin Candy Dessert

Never had pumpkin as a dessert on its own? Forget about your classic pumpkin pie and make this Turkish Pumpkin Candy Dessert instead. It will be a hit with your family especially during the holiday season. Vegan, gluten-free and so easy to make! If you liked this recipe, please leave a ratng below.

Course Dessert

Cuisine Asian, Turkish

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword candy, dessert, diabetic friendly, gluten-free, make ahead, Pumpkin, super easy, sweet, turkish, vegan, vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

resting time 8 hours hours

Total Time 40 minutes minutes

Servings 4

Calories

Equipment

• 1 Large heavy bottom pot OR oven pan
• 1 Large Sharp knife

Ingredients

• 450 gm pumpkin – weight after cleaned
• 1 cup sugar I used Erythritol (diabetic friendly)
• 1-2 tablespoons tahini/clotted cream/creme fraiche
• 1 thumb size ginger julienned and optional
• 1 stick cinnamon small stick and optional
• a few cardamom pods crushed and optional
• Pistachios or walnuts for garnish crumbled and optional

Instructions

• Peel, wash and cut the pumpkin. Remove seeds and clean the fibrous parts out. Cut the pumpkin into desired wedge/cube sizes or rectangular pieces of about 1×2 inches (3×5 cm)
• Place the pumpkin pieces and spices in a large heavy bottom pot, preferably a Dutch oven. The pot must be large because the maximum number of pumpkin pieces must touch the bottom in a single layer.
• Sprinkle sugar and choice of spices if any over the pumpkin pieces.
• Cover with lid and set aside overnight or at least 6 hours. Best results always overnight and especially so if using erythritol instead of sugar.
• The pumpkin pieces will release their juice during the sitting time, so there is no need to add extra water while boiling it. If the juices do not almost cover the pieces, then add just a little water. I have never had to add any water.

Method 1

• Place the pot with pumpkin cubes on stove and bring it to a boil on medium high heat. Once it starts to boil, immediately lower heat to medium low and leave uncovered.
• Simmer until soft but not mushy. Let it cool completely in the same pot.

Method 2

• Preheat oven at 180C/375F. Place the pumpkin cubes/slices on a baking pan in one layer. Pour the juice over pumpkin slices. Bake for 20-30 minutes until tender. Let it cool completely.

After pumpkin pieces have been Cooked.

• Once cooled, transfer to an airtight container or covered dish. Refrigerate for minimum 30 minutes to an hour. Can be served hot too but most commonly served as a cold dessert.
• Serve with a drizzle of tahini sauce OR a dollop of clotted cream OR creme fraiche. It's a matter of personal taste and diet preference.
• You can optionally garnish it with crumbled pistachio or walnuts.

Notes

This dessert is so versatile, you can serve it with a choice or all of the suggested garnishig and toppings. It’s just a matter of personal taste.

If you are diabetic or need to watch your calorie intake :

1. substitute sugar with Erythritol or similar.
2. substitute clotted cream with creme fraich

 

The post Turkish Pumpkin Candy Dessert. Super Easy 3-Ingredient Kabak Tatlisi. appeared first on Sweet Sharings.