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!
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.
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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
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.
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)
Deborah Lynch Burchell
Serves 30 pieces
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
Save Recipe5 based on 12 review(s)
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
- Bring both cassava and coconut to room temperature (make sure it's totally defrosted)
- Preheat oven to 325 degrees.Grease your baking pan and set aside.
- Blend or mix together coconut milk and grated coconut together,set aside.
- In a large bowl combine all ingredients in the order listed above and mix well.
- 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
- The finished product should be firm and not wobbly or shaking.
- If the top is not brown enough for you , bake for 10-15 minutes more, at 375 degrees.
- 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.
My Secret ingredient is cardamon
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