Dried Potato Smoothie (chuño Colada)

Indulge in a unique and traditional Inca beverage with a modern twist - the Dried Potato Smoothie, also known as Chuño Colada. This refreshing and nutritious smoothie is a perfect way to experience the flavors of Inca cuisine.

Vegan Gluten Free Beverage Inca Smoothie Chuo Traditional
Dried Potato Smoothie (chuño Colada)

Ingredients

  • 1 cup dried potato (chuño)
  • 1 cup pineapple chunks
  • 1 ripe banana
  • 1 cup coconut milk
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 1 cup ice cubes

Instructions

  1. Rehydrate the dried potato (chuño) by soaking it in water for a few hours until softened.
  2. Once rehydrated, drain the chuño and place it in a blender.
  3. Add the pineapple chunks, ripe banana, coconut milk, honey, and vanilla extract to the blender.
  4. Blend the mixture until smooth.
  5. Add the ice cubes and blend again until the desired consistency is reached.
  6. Pour the chuño colada into glasses and serve chilled.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
5 minutes
Total time:
15 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Protein
5g
Fat
2g

Supplies

Blender Glasses Measuring cup Knife Cutting board

Tools

Blender

Serving suggestions

Serve the Dried Potato Smoothie (Chuño Colada) with a sprinkle of cinnamon on top for an extra flavor boost.

Tips & tricks

For a creamier texture, use frozen banana chunks instead of fresh ones.

Cost

$8