Piña colada sorbetto

Piña colada sorbetto

Sorbetto alla Piña colada

By
From
PIDAPIPÓ
Makes
1 kg

Nothing reminds me more of hot, sunny days than the flavours of a piña colada. Although the acidity of the pineapples here helps keep things really refreshing, the coconut milk used in place of water makes this denser and richer than a typical sorbetto. It’s great for vegans searching for that richness that dairy products lend desserts, and works well as a substitute for water in sorbetto recipes across the board – I particularly like it with mango or lemon.

Ingredients

Quantity Ingredient
500g pineapple, cored and chopped
260g coconut milk
5g carob bean powder
160g caster sugar
75g dextrose

Method

  1. Put the pineapple and coconut milk in a bowl and blend with a hand-held blender until smooth.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar and mix together well.
  3. Gradually add the carob powder and sugar mixture to the pineapple mixture, blending all the while, until well combined. Add the rest of the sugar and the dextrose and blend to incorporate, then transfer to a suitable lidded container and leave to cool in the freezer for 15–20 minutes, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C (this should take about 30–45 minutes) detach the canister or scoop the sorbetto into a pre-cooled lidded container. Transfer to the freezer and leave for at least 1 hour to harden before serving.
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