Turmeric and Coconut Sherbet
By: Suellen Pineda, RDN, CDN
We hope that by now turmeric is part of your spice rack! This marvelous spice is native to South and Southeast Asia and has been heavily used due to its intense mustardy yellow color and earthy flavor. Turmeric is part of the ginger family that you might be more familiar with.
And just when you thought you have tried it in all ways possible, here you have a turmeric and coconut sherbet recipe!
For all recipes that use any milk, I try to use low-fat or even skim milk. However, since this is intended to be creamy, you will notice I used full fat milk. Trust me, your sherbet may not be as creamy if you used low-fat milk. Remember, small portions and moderation are key to enjoying foods mindfully.
The frozen banana helps to balance out sweetness and texture, but I suspect the end result would be creamier if you use an ice-cream maker!
Ingredients & Method (Yields: About 8)
- 2 14oz coconut milk (use full fat for creamier consistency)
- 1 stick cinnamon
- 1 tsp. ground cinnamon
- 5 cardamom seeds, dry
- 1 (2”) piece of fresh turmeric root, peeled and cut in slices
- 2 tsps. ground turmeric
- ¼ cup maple syrup
- Pinch of salt
- 1 (1/2”) piece of fresh ginger, peeled and cut in slices (optional)
- 1 ripe banana, peeled, cut in pieces, frozen
- 1 tsp. vanilla extract
Bring all ingredients but the vanilla and frozen banana to a simmer to combine all flavors, stirring constantly with a wooden spoon to avoid scorching. Once the mixture has turned golden yellow and aromatic (simmer for about 7 minutes) remove from heat, add the vanilla and let cool.
Pass the mixture through a strainer. Place on a blender, add the banana and blend on high.
Pour the mixture on a shallow freezer safe container and chill.
Place the chilled mixture in the freezer and stir every 1-2 hours as it hardens.
Serve when consistency is creamy and soft but not completely frozen. Garnish with toasted coconut flakes.