Go to the Recipe: Piña Colada Popsicles
Can I use this recipe to make sorbet in an ice cream maker? What is a good substitute for malic acid?
Sorbet usually has a bit more liquid in its base. Air is whipped in during churning and the scraping produces fine ice crystals opposed to the at rest freezing method of Popsicles. It should still make a fine sorbet or granita, but this recipe is developed for Popsicle. Citric and Fumaric acids are great replacements for Malic acid. Lemon juice is the next best thing.
Can I put alcohol in these?
Yes. No more than 20% to total base and that is almost too much to be enjoyable. If you want rum flavor then a quick reduction of rum added to base with a splash of uncooked rum is ideal.
why any recipe has no fructose like shown in the video? maple syrup has its own strong flavor .If I want to use fructose to what amount I can substitute ?
Sucrose is the most available sweetener out there. The fructose added to the fresh juices was just a choice of sugar. Hard to give an amount to substitute for precision but in general you will use 1/3 less fructose to equal the sweetness of sucrose. The maple in this recipe is in the background but you can use agave syrup as a good substitute.
To swap out the Aroy-D coconut milk for Aroy-D coconut cream (all I've got at the moment) would it make sense to swap out 1:1 or would I need to reduce the amount coconut cream to compensate for the higher fat content? And then in which case, increase the volume of fruit solids (and by extension, reduce the amount of sucrose)?
Hello Roscoe, You can go about this a couple ways. You can for sure swap out 1:1 and have good results. The other option I would say is to just thin the coconut cream with a touch of water and not mess with the formula of fruit and sugar.
I would also recommend not using maple syrup - I made 2 batches of this: 1 using maple syrup and 1 using agave syrup, and the difference is substantial and noticeable (and not in a good way for the maple syrup). I also have been experimenting with using a smaller amount invert sugar rather than straight sucrose with good results - if you were interested in going that way rather than fructose.
Will there be a difference in the sugar used? I would like to try this with palm sugar instead of a refined one.
I like to use organic sugar. I agree with less refined is better. Palm sugar could work as well as coconut sugar but I did not test with these. Turbinado or the Sugar in the Raw should be great as it is less refined.
On a side note, brown sugar is not ideal for frozen treats as it seems to be dry and crumbly in final product.
I was planning to try this recipe to make a piña colada sorbet using a Ninja Creami. The recipe says it yields 6 popsicles. Do you know what that works out to in pints?
Recipe makes about 1 pint of volumetric liquid.
I used this recipe to make a sorbet with a Ninja Creami and it came out great, although I made a few substitutions - I used frozen pineapple chunks vs. fresh, "regular" coconut milk vs. Aroy-D (what I could find), corn syrup vs. maple syrup (I just don't like maple flavor), and juice of half a lime vs. malic acid (again, what I could find).
Next time, I would dial back the sweetness, reduce the amount of vanilla, use the juice from a whole lime, and skip the straining step - there weren't that many solids left behind and it took forever.
