There are some treats that you can whip up any old time you feel like it and some that are reserved for special occasions. Cassava Pone is one that I remember from my childhood that was made during the Christmas holidays.

I have wanted to try my hand making it for some time but with so many versions and recipes, I wasn’t quite sure where to start. The obvious place? My mother. She always made an array of goodies for the holidays so I was sure she would have a recipe. She didn’t, but she did manage to get one from a friend of a friend the last time she was in Trinidad and with a few adjustments, this is the one I tried.

Pone is kind of a cross between a cake and a pudding. It is made all over the Caribbean and there are several variations depending in the island. Made with root vegetables and coconut (mmmm…coconut), some people add carrots, sweet potatoes, yams, raisins, and of course you can vary the spices to your liking.

Cassava pone ingredients

Print Recipe
Cassava Pone
Gluten-free Cassava Pone
Servings
Ingredients
  • 2 lbs cassava grated
  • 1 small yam grated
  • 1/4 lb pumpkin grated
  • 1 whole dried coconut grated
  • 2 + 1 tsp coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup raisins
  • 1 tsp ground allspice
  • 1 tsp vanilla powder or extract
  • 1 can coconut milk 400ml
  • pinch sea salt
Servings
Ingredients
  • 2 lbs cassava grated
  • 1 small yam grated
  • 1/4 lb pumpkin grated
  • 1 whole dried coconut grated
  • 2 + 1 tsp coconut oil
  • 1/2 cup coconut sugar
  • 1/4 cup raisins
  • 1 tsp ground allspice
  • 1 tsp vanilla powder or extract
  • 1 can coconut milk 400ml
  • pinch sea salt
Instructions
  1. Peel the outer skin from the cassava, yam and pumpkin and remove the coconut from the shell.
  2. Grate cassava, yam, coconut and pumpkin into a bowl.
  3. Add melted coconut oil, coconut sugar, spices, salt, vanilla and coconut milk.
  4. Mix all ingredients until well incorporated. It may look a little soupy at this point - that's okay.
  5. Pour into a greased 11"x7" baking dish.
  6. Bake at 350 degrees for 1 to 1 ¼ hour. It will be soft when it comes out of the oven. Let cool to firm up. Slice and enjoy!
Recipe Notes
  • I purchased the coconut from a local Caribbean store, and the owner was kind enough to crack the coconut for me. If you don't want to struggle with a whole coconut then use unsweetened flaked or shredded coconut.
  • When grating the ingredients it's easiest to use a food processor but it can be done with a box grater. For a smoother pone use the fine grate.
  • This recipe is quite forgiving so if your measurements are off a little bit that's okay.

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