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cassavapone-3807088

Trinidad Cassava Pone

Makes: 6 generous servings
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Ingredients Method Notes

Ingredients
  

  • 1¼ cups brown sugar
  • 1 lb. raw cassava grated
  • ½ tsp. nutmeg or mace
  • ½ pack dried coconut flakes approx. 2-3 oz
  • 2 cups hot water
  • 1 cup coconut milk
  • 2 tbsp. melted butter
  • ½ cup raisins optional
  • ½ tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

Method
 

  1. Combine the grated cassava with the milk, sugar, and spices in a large bowl. Mix well.
  2. Add raisins (if using), coconut flakes, hot water, and melted butter.
  3. Stir briskly and taste to check sweetness. Add more sugar if needed.
  4. Pour into a greased Pyrex or baking dish. (I used a dark non-stick pan, so I lowered my oven from 375°F to 350°F.)
  5. Bake at 375°F (190°C) for 45–50 minutes, until the top is golden and there’s a firm crust.
  6. Let it cool completely before slicing into squares or diamonds.

Notes

Pro Tip: Your batter will feel a little soft or jiggly when the timer goes off. That’s okay! As long as there’s a solid crust and the centre feels like firm jelly—not watery—you’ve nailed it. Pone is all about that moist, almost pudding-like centre.