Colada morada is a traditional Ecuadorian beverage prepared with black corn flour and fruits such as naranjilla, babaco, pineapple, blackberries, strawberries, and blueberries (which give it its color). The drink is sweetened with cane sugar, known as "panela", and prepared with spices such as cinnamon, allspice, cloves and herbs such as lemongrass and lemon verbena. It is traditionally consumed on November 2, Día de Difuntos, with a type of bread called guaguas de pan, which are bread figures shaped like babies and often decorated with colorful icing and filled with fruit jam (strawberry or guava).
In indigenous Andean communities, especially in rural areas like Tungurahua Province, it is consumed and offered in the cemetery next to the tomb of deceased relatives as part of the rite of reunion with ancestors.
See also 
- Ecuadorian Colada Morada
- Non-traditional recipe without corn flour
- More traditional recipe using corn flour, in Spanish