Cassava Pone
Cassava Pone – an African dessert that is decadent, dense pudding with crisp edges made with cassava and coconut milk and packed with great flavors. A good alternative to the usual cakes!
If there was truly an African dessert, I think this would be it. This cassava pone is made with ingredients that are locally grown in most African countries – cassava (manioc) and wholesome coconut.
Cassava pone is a dense pudding like dessert with a somewhat crunchy edges ,depending on ingredients used. This one is a healthier version than cassava than the cassava cake I have featured here. It can be made completely vegan by leaving out the butter and it is gluten free.
This dense cassava pudding is cherished in most Caribbean countries (Guyana, Belize, Trinidad, Barbados, and Jamaica etc). Root vegetables, cassava, and mature coconut are the backbone of this dessert. The rest of the ingredients are more of supporting cast – they add flavor and is mostly based on individual preference or location.
If you are unfamiliar with cassava, it is a tropical starchy root vegetable that is widely consumed in Africa, Caribbean Island and the Philippines. I am so happy it is making its way in most super markets in Los Angeles and urban cities.
I used grated frozen cassava in this recipe because am lazy – well, sometimes. Why sweat it? When I can use pre packaged grated cassava.
You may do the same or use the food processor or hand grater to grate the cassava and the coconut. Whenever, I have some spare time I grate coconut and freeze to use when the craving arises – I have stored it in the freezer for up to 2 months.
By the way, grated frozen cassava is available in Filipino markets, Caribbean markets and some Asian stores.
Enjoy.
Cassava Pone
Ingredients
- 2 pounds grated cassava I used frozen cassava
- 1 1/2 cup grated mature coconut
- 4 tablespoon unsalted butter melted
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 14 oz. can coconut milk
- 1 teaspoon cinnamon spice
- 1 teaspoon salt
- ½ teaspoon grated nutmeg
- ¼ teaspoon minced ginger
- 2- teaspoon vanilla extract
- ½ cup raisins optional
Instructions
- Preheat oven to 350 degrees F. Grease and flour to 9x13 baking dish or use a baking spray. Set aside
- In a large bowl, combine all the ingredients: grated coconut, frozen defrost cassava, coconut milk, melted butter, sugar, nutmeg, cinnamon, minced ginger, salt and vanilla. Mix well until all the ingredients have been fully combined. If using raisins you may add at this point.
- Pour the mixture in the prepared baking dish and bake for about 60 minutes or until the center is firm. If it is still wobbly add another 10 minutes.
- Remove and let it cool for about 10 minutes, then cut in squares and serve.
- You may top with whipped cream and toasted coconut or fruits.
Nutrition Information:
Made it .Love it .Always wanted my phone to come out this way.Tks.
Thanks for the recipe. Will try it. Cassava (Manihot esculenta), also known as manioc, tapioca, yuca, and mandioca, is a domesticated species of tuber, a root crop originally domesticated perhaps as long ago as 8,000–10,000 years ago, in southern Brazil and eastern Bolivia along the southwestern border of the Amazon basin.
Cassava pone is unheard of in Africa, so how can it possibly be “an African dessert” as you claim???
This is a Caribbean dessert!
When you made cassava cake, you made sure to give credit to the Philippines for that dessert. Why not say too that cassava pone is a Caribbean dessert, not an African one?
I know that this comment will never be published, but you need to be corrected on your mistake!
Please re-read the post. I stated “IF” there was any such thing as an African Dessert . Enjoy !!!
I believe that this recipe was in fact inspired by the indigenous peoples of the Caribbean who resided there pre-
colonization. This recipe looks amazing and I will definitely try it. Thanks for sharing!
Looking forward for you to try this Sharon.
Really? Who cares?
Thank you for the recipe.
DELICIOUS ❤️
Thank you, Lori! And speaking of cassava, you might also enjoy my Cassava Cake recipe, if you haven’t yet. 🙂 Enjoy!
I have loved this since I was a kid In Trinidad. My aunt makes the best Definately a dish from the west Indies.
Im from Barbados trying this recipe now! First time making cassava pone. I’ll let you know how it comes out in an hour!
Please do. Thanks
Can I use coconut flour instead of grated coconut? How will the amount change?
Hello. I have never tried this recipe with coconut flour, but I don’t see why it wouldn’t work. Let me know how it turns out for you! 🙂
ingredients nice and simple, looking forward to use it soon, sounds great to me
Can’t wait for you to try it, June. You will love it 🙂 !
Super delicious.! I couldn’t pace myself more than two days without having finished it. Thank you for sharing your recipe.
Awesome! Thanks for trying it out.
This recipe was very easy and my pone came out delicious
Thanks for the feedback. Glad it worked out well for you.
Is it possible to makeu cassava pone without pumpkin?
Hi, David. This Cassava Pone recipe doesn’t use pumpkin.
Trinidadians add pumpkin to their pone. Comes out fantastic
That sounds amazing, Sarah!
I am Jamaican and this is my first time baking cassava pudding and it came out great. Thanks for your recipes.
Awesome! So glad to hear it worked out well for you.
About to try this recipe, can’t wait.
Do let me know how it works out for you.
Glad you enjoyed this Marcelle.
I am Barbadian and looovvee cassava pone. I tried this recipe yesterday. The results were great. It is nice and moist, very authentic!! Thanks.
I’m Haitian and my Trinidad friends make me love cassava pone. I just made it 2 hours ago and I’m going to suprise them tomorrow at work. Lol it tastes so damn good. Thanks for your recipes.
My Pleasure! Hope it works out well with your friends . Thanks for taking the time to share your thoughts with us Amelie
How come you didn’t put black pepper in it, does it have the same flavor, never seen it made without
Hello Immaculate, longtime lurker and I must say keep up the good work. Today I just had a thought. And this comes as a request. Could you do a post on African herbs, leafy green vegetables and spices with pictures? Most spices you have used I recognise but most times they come in different names than what we call it locally and my sometimes wonder which is which . I though if only we could have clearer pictures we can all relate. I am Ghanaian and each time I read your blog I realise how similar African food is. Yes we may have different names but our cuisines are so similar. thank you.
Naa, what a great suggestion , I have always thought of doing that. Will work on it . Thanks for taking the time to comment.