The first time I tried a cassava pone recipe I was finishing up my first cookbook Nyammings: 88 Authentic Caribbean Recipes. I was on a quest to find non- Jamaican recipes and my research led me to this addictive gluten free treat. The first bite of this chewy sweet coconut flavored treat was all it took to get me hooked. And I was not alone. That first pone was gone before the day ended. In the years since I have made this simple delicious dessert many times. Always to rave reviews. Grated coconut and yucca/ cassava/ tapioca are found wherever Caribbean, Hispanic or Asian foods are sold.
Cassava pone is a popular dessert in Trinidad and Guyana. Grated cassava in all its starchy glory becomes gluey when it cooked. This eliminates the need for flour and eggs. What results is a sticky slightly sweet confection that is positively addictive. Adding raisins or bits of other dried fruit is optional.
Pone can be made with many other root vegetable but cassava (yuca, tapioca) is the most popular by far. The gluey texture that results when it is cooked makes it Another plus; If you follow a gluten free diet this recipe is perfect for you. For most recipes that require grated cassava or coconut I almost always use the prepackaged stuff. The results will be the same and you won’t notice the difference. If using frozen cassava or coconut. Make sure that it’s fully thawed before using.
- 1 lb grated cassava
- 1 c grated coconut firmly packed
- ½ c brown sugar it is ok to use 1 or both sugars
- ½ c granulated sugar it is ok to use 1 or both sugars
- ½ tsp ground cinnamon *see notes*
- ½ tsp nutmeg *see notes*
- 1 tsp grated orange peel *see notes*
- 1 tsp salt
- 1 tsp vanilla
- 2 TB butter softened
- ½ c hot water
- 1 c coconut milk
- 1 tsp baking powder
- ½ c raisins optional
- Preheat oven to 375°In a large bowl combine cassava, coconut, sugar and spices. Add butter. Whisk in water and coconut milk. Continue whisking for about 3 minutes, until ingredients are mixed well. Pour batter into a well- greased baking dish and place on the middle rack of the hot oven. Bake for 50 – 60 minutes until knife inserted in the center comes out clean, or until top springs back when pressed. Remove from oven and cool at room temperature for at least 90 minutes before serving. This dessert is delicious eaten as a snack or as a pastry with a hot beverage.