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Cassava Pone

A dense, sticky, spiced bake of grated cassava, coconut and pumpkin with brown sugar and milk, baked until golden and caramelised at the edges.

Desserts and Sweet Treats

  • 2 hr 25 min est.
  • Serves 16
  • Medium
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Trini

Cassava pone is a firm, moist, sweet bake made from grated cassava, coconut and pumpkin, spiced with cinnamon and nutmeg, and baked until the top is deep golden and the edges are chewy and caramelised.

Grate the cassava finely, by hand or in a food processor. Frozen grated cassava, sold in many Caribbean and Asian shops, saves a lot of work.

Let it cool before cutting. Hot pone is soft and sticky; as it cools it firms up into neat squares.

The recipe

Cassava Pone

Prep
40 min
Cook
1 hr 15 min
Cooling
30 min
Total
2 hr 25 min
Serves
16
Makes
1 pan, 9 × 13 inches (23 × 33 cm)

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

Method

  1. Heat the oven to 350°F (175°C). Butter a 9 × 13-inch (23 × 33 cm) baking pan.
  2. In a large bowl, mix the cassava, coconut, pumpkin and sugar.
  3. Add the evaporated milk, coconut milk, melted butter, spices, vanilla and salt, and mix well. Stir in the raisins. The mixture should be thick but pourable.
  4. Pour into the pan and smooth the top.
  5. Bake for 60 to 75 minutes, until set, deep golden brown on top and pulling away from the sides of the pan.
  6. Leave to cool for at least 30 minutes before cutting into squares.

Serve it with

  • At room temperature, with tea or coffee

Substitutions

  • Frozen grated cassava: use 2 packs (about 2 lb / 900 g), thawed. Don't squeeze out the liquid.
  • Sugar: use up to ¼ cup (50 g) less if you prefer it less sweet.

Storing and reheating

  • Keep covered at room temperature for 1 day, or refrigerate for up to 4 days.
  • Freezes well, cut into squares, for up to 3 months.

Cook's notes

  • Use sweet cassava, as sold in shops for cooking. Cassava must always be fully cooked: never eat it raw.
  • If the top browns before the centre is set, cover it loosely with foil.

https://trinbagorecipes.com/recipes/cassava-pone/

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