The first time I made cassava pone I was on a desperate quest to find recipes from other Caribbean nations beside Jamaica. You see, I was on the verge of finishing up up first cookbook Nyammings: 88 Authentic Caribbean Recipes. My research led me to this gluten free pudding like Trinidadian/ Guyanese confection. There are a couple other Cassava pone recipes out there but this version with its short simple list of ingredients and minimal instructions caught my eye. After reviewing a few recipes online I fashioned the recipe below.
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 Recipe
- 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.