Cassava Pone

Estimated reading time: 7 minutes

Cassava Pone holds a special place in my heart—and on my dessert table. It’s my husband’s absolute favorite treat, and honestly, I’ve come to love it just as much. Made with grated cassava (also known as yuca, balinghoy, mogo, mandioco, kamoteng kahoy, and manioc) and coconut, this dessert is sweetened with sugar, creamy condensed milk, flavored with fresh ginger and pure almond extract, and baked to a luscious, gummy perfection.

What are the Ingredients in a Traditional Pone?

Growing up, pone was a popular dessert, often made with a mix of pumpkin, coconut, sweet potato, raisins, and some folks added black pepper. While that combination is beloved by many, it didn’t quite spark my enthusiasm. It just had too much going on (especially the imitation essences) and I’ve never tasted a version I loved.

My love for pone truly began when I tried my Aunty Leela’s version. She simplified the recipe, using just cassava and coconut, which allows the pure, rich flavor of cassava to shine. I crafted this recipe from a memory of that first bite and this version has become my go-to, and it’s easy to see why. My aunt also adds condensed milk and almond extract, which I have never seen in another pone recipe to date. Those ingredients just take pone to a whole other level of perfection.

This is unlike any other pone recipe on the internet–a truly unique family recipe.

“Aunty Leels’ cassava pone taught me that tradition isn’t measured in ingredients, but in the love and memory baked into every pan.”

A Modern Twist on a Classic

Traditionally, fresh cassava is peeled and grated by hand, but I’ve embraced modern conveniences.

I use frozen cassava and my trusty food processor to cut down on prep time when it’s still not smooth enough, without sacrificing flavor. The food processor simplifies the grating process, ensuring the cassava is evenly processed, creating a smooth, consistent batter. While I’ve always used fresh coconut, I recently discovered freshly grated coconut in the freezer section of my supermarket. It’s a game-changer!

If you’re searching for a simple, easy recipe with minimal ingredients, look no further. This gluten-free, vegetarian, egg-free dessert is decadently rich, thanks to the sugar, butter, and condensed milk. But be warned: it’s highly addictive! Once you try this recipe, you might just find yourself hooked.

Nutritional Insights

Cassava is a great source of carbohydrates, providing energy in a natural and wholesome form. It’s also rich in dietary fiber, which aids in digestion. The coconut adds healthy fats, while the condensed milk and butter offer a creamy texture and flavor. While this treat is indulgent, it can be enjoyed as an occasional dessert. A cube of Cassava Pone can nourish the soul!

Ingredients You Will Need

• Cassava: The main ingredient that gives pone its signature texture and flavor. Frozen cassava saves time and effort. You can use fresh cassava, frozen peeled (not grated) which needs to be processed in the food processor, or frozen grated. Frozen grated usually comes in two textures, finely grated and not so finely grated. In the latter, you still have to pulse it in the blender or the food processor to make it smooth and fine.
• Fresh Coconut (brown skin removed): Provides a rich, nutty flavor and texture. You may also use frozen grated coconut. This also comes in two textures, finely grated and coarsely grated. If the latter, process along with the cassava in the food processor or blender to save time.
• Condensed Milk: Adds sweetness and a creamy consistency to the batter.
• Evaporated Milk: Enhances the creamy texture of the pone.
• Cane Sugar: Sweetens the batter while balancing the flavors.
• Pure Almond Extract: Adds a subtle, nutty aroma that complements the cassava and coconut.
• Ginger (peeled): Fresh ginger brings a warm, spicy note to the dessert.
• Butter (melted): Adds richness and helps create a moist, luscious texture.

A Note on Storage

After baking, I let the pone cool, then cut it into squares and store them in resealable bags in the freezer. They’re easy to warm up whenever we crave a taste of this indulgent treat. Of course, I’d like to say I exercise restraint, but let’s be honest—it’s hard to stop at just one piece!

Tips for Success

• Use Frozen Cassava: Save time by using frozen grated cassava(finely grated). It’s just as good as fresh and much more convenient. When I first developed this recipe over a decade ago(when these pic were taken), frozen grated cassava was now becoming popular. At that time, I also tested with frozen, peeled but not grated. Either way works perfectly.
• Grate Coconut Easily: Freshly grated coconut can be found in the freezer section of some grocery stores—a great alternative to grating it yourself. Look for the finely grated product.
• Check for Consistency: Ensure the cassava is fully processed and smooth to achieve the best texture.

Variations

• Add Spices: Incorporate a touch of cinnamon or nutmeg for a warm, spiced flavor. This adds a fragrant twist that complements the sweetness of the cassava.
• Include Raisins: For a classic twist, add raisins to the batter. The sweetness of the raisins adds depth and texture to the pone. If you are not a raisin lover like myself, head on quickly to the next note.
• Pumpkin or Sweet Potato: For a more traditional variation that brings a deeper richness to the flavor, add some mashed pumpkin or sweet potato to the mixture. This not only enhances the texture but also gives the pone a more vibrant color. Simply replace some of the cassava with an equal amount of cooked pumpkin and/or sweet potato. Sometimes getting the final texture right (gummy) with these ingredients can be a challenge, so if you are not keen on experimenting to get it right, wait for that recipe!

Serving Suggestions

• Offer as part of a holiday dessert spread along with sponge cake, black cake, sweet bread, custard pie
• Pair with a hot cup of cocoa tea, coffee, or chai.
• Enjoy as an afternoon or evening snack.
• Serve warm with a scoop of vanilla ice cream for a modern twist.

“Cassava Pone carries the echo of our elders—grated by hand, baked with love, and passed down one sweet slice at a time.”

Cassava Pone Recipe

Sweet, spiced, and gluten-free, this easy Cassava Pone combines grated cassava, coconut, and condensed milk for a delicious Caribbean treat.

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Course: Dessert, Snack

Cuisine: Caribbean, Latin American, Trinidad, Trinidadian

Keyword: cassava pone, pone

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 24 servings

Calories: 212kcal

Ingredients

• 2 lbs cassava finely grated
• 1 can condensed milk
• 1 cup fresh coconut finely grated (brown skin removed)
• 1 can evaporated milk
• 1 cup sugar cane or white granulated sugar
• 1 tsp pure almond extract
• 2 tsp grated ginger peeled
• 1 stick butter melted, 4 oz

Instructions

• Preheat the Oven: Preheat your oven to 350°F. Generously butter and flour a 9”x12” glass baking dish.
  
• Prepare the Coconut and Ginger: Remove the brown skin from the coconut and cut it into small pieces. Place the coconut and ginger into a food processor and process until finely ground. Transfer to a large mixing bowl. Alternatively, use frozen grated coconut.
  
• Prepare the Cassava: If using fresh cassava, cut into 3 inch rounds. Peel off the skin and remove the stringy core from the cassava. Grate on the fine side of the grater or cut into small pieces and process in the food processor until smooth (about 1 minute), ensuring there are no chunks. Add to the bowl with the grated coconut and ginger. Alternatively, buy frozen, finely grated cassava and coconut and combine in a bowl – no work!
  
• Mix the Ingredients: Add the sugar, condensed milk, evaporated milk, almond extract, and melted butter to the bowl. Mix thoroughly until well combined.
  
• Bake the Pone: Pour the mixture into the prepared glass baking dish, spreading it to about 1-inch depth. Bake in the preheated oven until the edges are browned and pulling away from the sides of the dish and the center is fully cooked but still soft. (approximately 1 hour). Alternately, bake longer until dark golden brown if you like it that way like some folks in my family.
  
• Cool and Serve: Allow the pone to cool completely before cutting into squares. Enjoy fresh or store in the freezer for later indulgence.

Nutrition

Calories: 212kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 223mg | Fiber: 1g | Sugar: 20g | Vitamin A: 202IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 0.2mg

Did You Love This Recipe? Leave a Rating and Comment!

Thank you for trying this recipe! If you enjoyed making and eating this delightful Cassava Pone, please leave a 5-star rating in the recipe card above. Your feedback means the world to me, and I’d love to hear about your experience. Don’t forget to check out the accompanying video for this specific recipe on my YouTube channel, where I walk you through every step(coming soon)!

Questions or Concerns—Write Me!

If you have any questions or suggestions about this recipe or would like any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!

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