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The Perfect Cassava Pone

October 3, 2017 By Debra LB. 43 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 12 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
https://www.simplycaribbean.net/the-perfect-cassava-pone/
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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. ERINO

    April 30, 2024 at 6:53 am

    I ALWAYS USE DRIED FUIT IN MY PONE, WITHOUT IT THERE IS NO TASTE...OUR COOK FROM DOMINICA SHOWED ME HOW TO MAKE PONE ..WITH ADDED ANGOSTURA BITTERS....NO MEASUREMENTS WHATSOEVER AND THATS THE BEST WAY....YOU MUST TRY IT SOMETIME..THANKS .QU
    Reply
  2. Anthony Julien

    December 26, 2022 at 3:56 pm

    Great recipe we actually tried it and came out super we just added a few more stuff Great job Debra " gimme da Ole time ⏲️ ting nah " 🤣😀 They cannot rate you with 5 stars you are great
    ★★★★★
    Reply
  3. Angela

    December 20, 2021 at 10:21 pm

    This is a wonderful recipe. I used fresh cassavas, frozen coconut and canned pumpkin and it came out beautifully. It reminded me of my mother’s cassava pone. Thank you for posting this recipe .
    ★★★★★
    Reply
  4. PAULINE

    September 30, 2021 at 11:13 am

    thank you for the recipe from the CARIBBEAN WE DON'T HAVE THIS RECIPE CAN'T WAIT TO BAKE THIS ONE
    Reply
    • Debra LB.

      February 11, 2022 at 9:16 pm

      Thank you for trying it out
      Reply
  5. Vivien Tellman

    September 14, 2021 at 11:41 pm

    My pone is brown on top but when I cut it, it is very soft. Where did I go wrong?
    ★★★★★
    Reply
    • Debra LB.

      February 11, 2022 at 9:27 pm

      Maybe too much liquid, or oven was too high and not long enough cooking time
      Reply
  6. Jacqueline

    September 12, 2021 at 3:19 pm

    I am going back to my late grandmother's cooking of ground provisions she called it. Being a very strict vegetarian, their are not enough solid food to fill my small body structure, for I love to eat healthy good tasty food and be full to my satisfaction. I find myself eating dinner and still hungry after. Recently, with a terrible stomach ulcer problems, has encouraged me to go back to my grandmar's cooking. Her cooking includes, casava, sweet potato, yams, red potatoes, Kale, spinach, collard greens, cabbage and beets which I hated as a kid but now loves. I need that perfect Casava Pone that I've seen on the internet of your making, just simply beautiful. It gives the body a full boost and energy to face this crazy complex and beautiful world. Thank you... 😊🍠
    Reply
  7. J

    June 9, 2021 at 2:08 pm

    Hi Deborah, This recipe looks great! Do you have the recipe conversion to grams instead of cups?
    ★★★★★
    Reply
  8. Kay

    April 12, 2021 at 8:57 pm

    Hi, cannot wait to make your recipe this weekend. I have a question, will the recipe turn out the same if I use fresh cassava and coconut?
    ★★★★★
    Reply
  9. Brie

    March 28, 2021 at 9:45 pm

    How do you store your pone ?
    Reply
    • Debra LB.

      February 11, 2022 at 9:25 pm

      Answering late, but did you ever freeze it ?
      Reply
  10. Grace

    March 27, 2021 at 10:47 am

    I try your cassava pone it awesome
    Reply
  11. Ursula

    March 15, 2021 at 12:34 pm

    Who would have taught that something so good could be so simple. I actually made it twice this weekend. Once on Friday and a bit skeptical that it would not be right. When I saw how awesome it was I made a double batch on Sunday. Thanks so much
    ★★★★★
    Reply
  12. L Joseph

    February 18, 2021 at 6:19 pm

    Made it last Saturday and by Sunday afternoon it was all gone. My family loved it! And this is coming from a family who has been making pone before I was even born. Thank you so much for sharing this recipe.
    ★★★★★
    Reply
    • Debra LB.

      February 11, 2022 at 9:23 pm

      Awesome
      Reply
  13. Faron M

    November 30, 2020 at 1:42 pm

    I am a cook but not a baker will try this recipe with less sugar no frozen product .A Trini .
    Reply
  14. Deon Thomas

    September 17, 2020 at 5:46 pm

    I can't tell if it's 1/4 cup or 1 1/4 cup sugar. Also, can we substitute shredded coconut instead?
    Reply
    • Debra LB.

      February 11, 2022 at 9:24 pm

      im gonna update
      Reply
  15. Czarina

    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
  16. Clare

    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 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
  17. Chris 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 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
  18. Ken

    December 24, 2018 at 4:43 am

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

      January 1, 2019 at 12:58 am

      sorry so late with the reply, you grate it raw, do not cook it
      Reply
      • Ingrid Prendergast

        June 20, 2021 at 4:13 am

        It sounds and looks amazing. I'm going to make it for a Jamaican themed dinner. Could I get away with substituting the pumpkin for sweet potato? Is the sweet potato also raw? Thanks for your kind resoonse
        ★★★★★
        Reply
        • Debra LB.

          February 11, 2022 at 9:26 pm

          That's something im about to work on
          Reply
  19. Raianne Storey

    October 27, 2018 at 2:49 pm

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

      November 24, 2018 at 10:05 am

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

        January 1, 2019 at 1:00 am

        Yes
        Reply
  20. Denise

    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.

      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
  21. Village 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.

      October 7, 2017 at 7:39 am

      Let me know how it comes out
      Reply
      • Joan

        June 9, 2021 at 12:20 am

        Hi can I freeze coconut pone if yes how long can I freeze it for
        ★★★★★
        Reply
    • Edna

      May 1, 2020 at 10:12 pm

      Cassava is also known as Yucca.
      Reply
      • Deborah LB

        May 22, 2020 at 4:27 pm

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

Trackbacks

  1. Jamaican Breakfast  * My Stay At Home Adventures says:
    May 11, 2023 at 7:52 pm
    […] Cassava Pone is a classic Jamaican breakfast dish made for centuries. It is made with grated cassava, coconut milk, spices, and sweetened condensed milk cooked in an oven until golden brown. […]
    Reply
  2. 30 Traditional Guyanese Recipes We Love - Whimsy & Spice says:
    January 19, 2023 at 5:46 am
    […] 29. The Perfect Cassava Pone […]
    Reply
  3. 16 Best Foods from Guyana with Recipes - The Kitchen Community says:
    August 4, 2021 at 1:11 am
    […] Cassava pone […]
    Reply
  4. 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
  5. 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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Meet Deborah

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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