Purple Colada

Ecuadorian recipes





With Goya products many traditional recipes from different countries are prepared. Today we invite you to get to know the "Colada Morada" which is part of Latin gastronomy, especially in the country of Ecuador for the time of the Day of the Dead. A recipe source of many vitamins for all the ingredients it contains.

Ingredients Preparation Share





  • 1 pinch of aromatic herbs
  • 1 cup of chopped peach
  • 1 cup of chopped pear
  • 1 cup of chopped apple


  1. In a & nbsp; large pot place water, pineapple rinds, trunk, cloves, cinnamon, brown sugar, and sweet pepper to boil for 30 minutes. Add orange peel, herbs such as lemon balm and boil luisa, boil 20 more minutes, remove from heat and strain the water and set it aside.
  2. In another pot add 5 cups of water, blueberries, blackberries and boil 20 minutes. Remove from heat, cool and blend the mixture and strain it, letting it rest in a container. & Nbsp; & nbsp;
  3. Mix the cup of the purple cornmeal with one cup of the pineapple liquid from (Step 1) & nbsp; until it is well diluted.
  4. In a pot more & nbsp; large, add blended and sifted fruits, lulo juice, spiced pineapple liquid from (step 2), and diluted purple flour to large saucepan. Cook over medium heat, stirring constantly to avoid sticking, until boiling.
  5. Add the pineapple cubes and simmer for about 10 minutes.
  6. Remove from heat and add the strawberry slices (and additional fruits). Serve hot or cold.
  7. In Ecuador it is customary to accompany it with traditional breads made at the same time as & nbsp; all saints in the form of colored dolls. & nbsp;

We hope it will be a delicious discovery & nbsp; this new recipe. Bon appetit!

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