Ecuadorian Colada Maracuya

This is a very common Ecuadoran breakfast beverage. It is slightly thick with a hearty oat flavor complemented by the opulent vanilla and tangy fruit.  Serve it warm or chilled.   It is amazing!  It’s worth trying the option using naranjillo or persimmons!!

20 minutes of preparation time


  • 8 cups of water
  • 2 passion fruits (or 1/3 cup of passion fruit juice)
  • 2 naranjillos or 2 well ripened persimmons (alternative: 1 cup crushed pineapple)
  • 1 three-inch stick of cinnamon
  • 1 vanilla bean (or 1 1/2 teaspoons of vanilla)
  • 1 cup of brown sugar if using naranjillo or persimmon, but 2/3 cup if using pineapple
  • 1 cup of oatmeal


Step 3
Step 6
  1. Soak the oats in 1 cup of water.
  2. Separately blend the passion fruit pulp for only 5 seconds to keep the seeds somewhat intact.
  3. In a saucepan combine the 7 cups of water and, the cinnamon sticks, vanilla bean (split) and the brown sugar, bring this mixture to a boil, reduce the heat and simmer for about 15 minutes. The last 5 minutes add the passion fruit pulp and smashed naranjillo or persimmon (or the alternative: crushed pineapple.
  4. Remove and let cool down until safe to handle, at this point strain the warm fruit and vanilla mixture.
  5. Blend about 2 cups of this mixture with the soaked oats.
  6. Press the blended oat mixture through a strainer and combine it with the strained fruit mixture in a saucepan and bring to a boil on medium heat, stirring occasionally, let it boil until it thickens and loses the raw oat flavor, about 5 minutes.
  7. Remove from heat and strain again if desired.
  8. Add 1/2 teaspoon of vanilla extract. 
  9. Serve warm for breakfast or on cold days and cold with ice on warm days.

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