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Colada Morada

Name: Colada Morada
Total time: 90 min
Yield: Serves 8
Cuisine: Ecuador
Ingredients: 60g Purple Corn Flour (or cornstarch); 300g Frozen mixed berries; 200g Pineapple; 100g Strawberries; 2 Cinnamon stick; 5 pods Clove; A pinch Lemon zest; 120g Sugar; 1.5L Water

Dessert

⏱ 90 min

👥 Serves 8

Difficulty ⭐⭐

A warm purple drink of purple corn flour, berries, and spices — drunk in Ecuador on the Day of the Dead.

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📖 The Story Behind This Dish

Colada morada is a traditional drink essential for the Day of the Dead on November 2, made by simmering purple corn flour with fruits such as blackberries, blueberries, pineapple, and strawberries and spices such as cinnamon and cloves. It's enjoyed with guagua de pan, sweet bread shaped like a person, in memory of departed family.

🌆 Where it's eaten: On the Day of the Dead in November, steaming purple colada is poured at a family table and memories of the departed are shared over doll-shaped bread.

🥕 Ingredients (serves 8)

Purple Corn Flour (or cornstarch) 60g
Frozen mixed berries 300g
Pineapple 200g
Strawberries 100g
Cinnamon stick 2
Clove 5 pods
Lemon zest A pinch
Sugar 120g
Water 1.5L

👩‍🍳 Instructions

Simmer 1L water with the cinnamon, cloves, lemon peel, and pineapple peel (if available) for 20 minutes and strain.
Simmer the berry mix with 200ml water, blend, and strain.
Dissolve the purple corn flour (or cornstarch) in 300ml water.
Add the berry purée and sugar to the spiced liquid, warm, and stir in the dissolved flour little by little to thicken.
Simmer on low for 15 minutes, stirring so it doesn't scorch.
Add the diced pineapple and strawberries, warm through, and serve hot.

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