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The Perfect Cassava Pone

October 3, 2017 By Debra LB. 18 Comments

After many request asking me to post a cassava pone recipe, it’s finally POSTED. Sticky and gooey are all of the things you love about cassava pone !  Here is my way of making The Perfect Cassava Pone ,perfectly spiced and moist cassava with the rich flavor of coconut.  

One of my all time  favorite dessert growing up! 
Cassava Pone with coconut, pumpkin,sugar and other dry spices. So good, it's dairy free, gluten free and it's a great vegan dess

Made with Frozen  Grated Cassava and Coconut making it very easy to replicate wherever you are . No more peeling or grating cassava and coconut. Although not the typical ingredients you will normally use, but you still get that delicious stickiness and gooey  texture that cassava pone is so noted for.  But with my recipe  most of the spices and main ingredient listed below are probably available at your local supermarket.

The Perfect Cassava Pone

[Tweet “The Perfect Trinidad Cassava Pone”]

WHAT IS CASSAVA/YUCCA?

Think taro, yams , sweet potatoes or any ground provisions. Cassava is similar to these tubers:  Cassava can be boiled, baked, fried and steamed or even grilled.

This cassava pone is  pretty amazing! Made with (Goya Frozen Cassava and Coconut) instead of  fresh cassava or coconut. Add some sugar and spices , boy!  you’re in dessert heaven– this cassava pone is so moist and delicious, you won’t believe they were made with frozen ingredients. First off  go here and learn about Cassava/Yucca  

THE PERFECT CASSAVA PONE

I’m not really a baker. Baking is an art form that requires  accuracy and precision, and I’m really bad with precision.  Baking  need the perfect balance between dry and liquid ingredients.

When I bake, I do my own thing until I achieve the results I’m looking for, only then will I create and post a recipe.  I can tell you, this is the perfect cassava pone recipe. At least it is for me.

The Perfect Cassava Pone

My grandmother made cassava pone on the weekends for her shop, I remember her adding sweet potato ,raisins and  black pepper . I did not add any sweet potato to this cassava pone recipe, but you can always add it to yours along with raisins or any dry fruit that fancy your taste-buds. (You can add about 1/2 cup raisins)

The perfect cassava pone

Deborah Lynch Burchell

Serves 30 pieces

The Perfect Cassava Pone

A delicious Caribbean dessert,add some ice-cream or a rum sauce and you're in dessert heaven.

15 minPrep Time

1 hr, 45 Cook Time

2 hrTotal Time

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5 based on 2 review(s)

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Ingredients

  • 4 cups grated cassava (I used Frozen)
  • 1 cup grated coconut (I used frozen)
  • 1/2 cup mashed pumpkin (I used canned)
  • 11/4 cup white granulated sugar (add another 1/4 cup if you like really sweet)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 6-8 tablespoon softened butter, (I used Vegan butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups coconut milk

Method

  1. Bring both cassava and coconut to room temperature (make sure it's totally defrosted)
  2. Preheat oven to 325 degrees.Grease your baking pan and set aside.
  3. Blend or mix together coconut milk and grated coconut together,set aside.
  4. In a large bowl combine all ingredients in the order listed above and mix well.
  5. Pour mixture into greased baking pan and place on center rack of oven and bake uncovered for one hour at 325 degrees following another 45 minutes of baking at 350 degrees
  6. The finished product should be firm and not wobbly or shaking.
  7. If the top is not brown enough for you , bake for 10-15 minutes more, at 375 degrees.
  8. Enjoy!

Notes

You can use fresh cassava and also fresh coconut in this recipe with great results as well.
My pone actually took 2 hours of baking, but all ovens heat differently,so don't worry if yours'takes less time or even longer.
You can also add less coconut milk or use evaporated milk and regular butter or margarine if you're not up to using vegan butter.

Nutrition

7.8.1.2
62
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My Secret ingredient is cardamon

Filed Under: All Recipes, Desserts, Featured Recipes, Gluten Free, Vegan Tagged With: Caribbean cassava pone, cassava dessert, The Perfect Cassava Pone, Trinidad pone

Previous Post: « The Best Trinidad Coconut Sweetbread
Next Post: curry sweet potato and channa »

Reader Interactions

Comments

  1. AvatarCzarina

    June 28, 2020 at 5:24 pm

    Can’t wait to try this! What size pan is best to use for baking this pone?
    Reply
  2. AvatarClare

    May 2, 2020 at 12:27 pm

    Hi, Thank you for the recipe. I am thinking of trying it...would this work with cassava flour? What would be the difference in measurements.
    Reply
    • Deborah LBDeborah LB

      May 22, 2020 at 4:27 pm

      Not sure it will work with cassava flour, they are different textures . Thank you follow us on Instagram https://www.instagram.com/simplycaribbean1/
      Reply
  3. AvatarChris Bhola

    December 28, 2019 at 9:50 pm

    Made this for a Christmas family get together. It came out amazing. I loved that all the main ingredients were what we have here- frozen. I was skeptical at first but it was so easy to make and yes, it was perfect! Doubled the recipe- got 2 lasagna foil pans and kept one for myself. 5 stars. Thank you for posting.
    ★★★★★
    Reply
    • Deborah LBDeborah LB

      January 23, 2020 at 10:42 pm

      I am so happy you made it and enjoyed, it's a good recipe and with the frozen ingredients it's easy and still good. Thanks
      Reply
  4. AvatarKen

    December 24, 2018 at 4:43 am

    If I use fresh cassava do I boil it or just grate it raw?
    Reply
    • Deborah LBDeborah LB

      January 1, 2019 at 12:58 am

      sorry so late with the reply, you grate it raw, do not cook it
      Reply
  5. AvatarRaianne Storey

    October 27, 2018 at 2:49 pm

    There's no indication about what size baking tin to use...?
    Reply
    • Deborah LBDeborah LB

      November 24, 2018 at 10:05 am

      Maybe a 9x13 pan should work with this
      Reply
      • Deborah LBDeborah LB

        January 1, 2019 at 1:00 am

        Yes
        Reply
  6. AvatarDenise

    November 21, 2017 at 6:11 pm

    Do you have to peel off the brown skin part on the coconut after you dig it out from the shell?
    Reply
    • Debra LB.Debra LB.

      November 23, 2017 at 3:54 am

      If I use that type of coconut, I usually peel off the brown skin. But I used frozen coconut in this recipe
      Reply
  7. AvatarVillage Bakery

    October 5, 2017 at 8:22 pm

    I've never heard of Cassava before, but this looks amazing. Awesome job! I can't wait to make it this weekend!
    ★★★★★
    Reply
    • Debra LB.Debra LB.

      October 7, 2017 at 7:39 am

      Let me know how it comes out
      Reply
    • AvatarEdna

      May 1, 2020 at 10:12 pm

      Cassava is also known as Yucca.
      Reply
      • Deborah LBDeborah LB

        May 22, 2020 at 4:27 pm

        Thank you follow us on Instagram https://www.instagram.com/simplycaribbean1/
        Reply

Trackbacks

  1. AWAKEN YOUR TASTE BUDS – Guide to Guyana says:
    November 22, 2018 at 5:49 pm
    […] especially for the Amerindians. There is one irresistible dessert made out of this provision, cassava pone. It’s somewhat similar to a cake but made out of grated cassava, sugar, grated coconut and many […]
    Reply
  2. AWAKEN YOUR TASTE BUDS – Guyana in a Nutshell says:
    October 13, 2018 at 12:51 am
    […] especially for the Amerindians. There is one irresistible dessert made out of this provision, cassava pone. It’s somewhat similar to a cake but made out of grated cassava, sugar, grated coconut and many […]
    Reply

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Debra LB.Welcome! Welcome!
Hi, I'm Deborah , Founder and Food writer here on Simply Caribbean!
I am very passionate about Caribbean Food and you will see that in all my creative dishes.. Try my recipes, leave a comment , let's revolutionize Caribbean food.
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