The present work focuses on analyzing the milk extraction of chachafruto dairy drink of vegetable origin and obtaining dairy products such as the fermented beverage of vegetable origin, the cut of chachafruto and a residue to make a chachafruto granola of the same extraction of the "chachafruto" own from the tree "Erytrina edulis" and in turn the application of said products in the same line of dairy products; in order to expand the uses that are given to this plant; on the basis that its use is commercialized in large quantity; in the same way explain in a descriptive way the elaboration, concentration and final obtaining of each one of the products for the gastronomic industry. Its subsequent uses, methods of employment together with the detailed standardization of exhaustively its components and its benefits to a healthy diet, physical-chemical behavior, stability against time and temperature factors; finally the project develops and analyzes the viability of the inclusion of four products obtained from the chachafruto within the gastronomic field.