Ecuadorian Colada

For this classic Ecuadorian Colada, simple ingredients like oatmeal, piloncillo (panela) or brown sugar, naranjilla pulp and cinnamon stick comes together for a rich, creamy, nourishing and refreshing breakfast drink. Naranjilla pulp is very tangy; with a taste similar to pineapple and lemon. Colada can be served warm or cold!

Ecuadorian Colada
  • 1 1/2 cups oatmeal
  • 3 cups water
  • 4 cups naranjilla pulp
  • 450 grams pioncillo or 2 cups of brown sugar
  • 6 cinnamon sticks
  1. Combine oatmeal and water in a large bowl. Soak oatmeal for at least 10 minutes.
  2. Place oatmeal in a blender along with naranjilla pulp. Blend for 1 minute.
  3. Pour about 9 cups of water in a large pot. Stir in blended mixture, piloncillo and cinnamon sticks.
  4. Cover pot and bring the mixture to a slow simmer for about 15 minutes.
  5. Strain mixture, using a fine mesh strainer.
  6. Serve hot or cold.

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