📝 About This Recipe
A quintessential Caribbean treasure, this Cassava Pone is a dense, moist, and chewy delicacy that sits perfectly between a cake and a pudding. Rooted in the vibrant culinary heritage of Trinidad and Tobago, it features the earthy sweetness of yuca combined with aromatic spices, freshly grated coconut, and rich coconut milk. Each bite offers a comforting warmth and a unique, 'heavy' texture that has made it a beloved staple at tea time and Sunday gatherings across the islands.
🥗 Ingredients
The Root Base
- 2 pounds Cassava (Yuca) (peeled and finely grated; do not use frozen if possible)
- 1 cup Dry Coconut (freshly grated for the best oil content and flavor)
- 1/2 cup Pumpkin (finely grated; adds color and moisture)
Sweeteners and Fats
- 1 1/2 cups Brown Sugar (packed; use dark brown for deeper molasses flavor)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1 1/2 cups Full-fat Coconut Milk (canned or fresh)
- 1/2 cup Evaporated Milk (adds a creamy richness)
Aromatics and Spices
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated is preferred)
- 1/2 teaspoon Ground Ginger (or 1 tsp fresh grated ginger)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt (to balance the sweetness)
- 1/4 teaspoon Black Pepper (a traditional Trini secret for a subtle kick)
- 1/2 cup Raisins (optional; soaked in warm water to plump)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking pan with butter or non-stick spray.
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2
Peel the cassava using a sharp knife to remove the thick brown skin and the pinkish layer underneath. Grate the cassava using the finest side of a box grater into a large mixing bowl.
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3
Grate the fresh coconut and the pumpkin. Add both to the bowl with the cassava and toss them together until evenly distributed.
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4
In a separate medium bowl, whisk together the brown sugar, melted butter, coconut milk, and evaporated milk until the sugar has mostly dissolved.
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5
Stir in the vanilla extract, cinnamon, nutmeg, ginger, salt, and black pepper into the liquid mixture.
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6
Pour the liquid mixture over the grated cassava and coconut. Use a sturdy wooden spoon to mix everything together until a thick, heavy batter forms.
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7
If using raisins, drain them and fold them into the batter now.
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8
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. The batter should be about 1 to 1.5 inches thick.
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9
Place the pan in the center rack of the oven and bake for 60 to 70 minutes. The pone is done when the edges are dark golden brown and the center feels firm to the touch.
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10
For a glossy finish, you can brush the top with a little extra melted butter or a sugar-water glaze during the last 5 minutes of baking.
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11
Remove from the oven and place on a wire rack. It is crucial to let the pone cool completely in the pan for at least 2 hours; this allows the starches to set and creates the signature chewy texture.
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12
Once cooled, slice into squares or rectangles and serve.
💡 Chef's Tips
Always use the fine side of the grater; using a food processor can change the texture to be too mushy rather than pleasantly chewy. Don't skip the black pepper—it provides a traditional 'warmth' that highlights the spices without being spicy. If your cassava is very watery after grating, squeeze out just a little bit of the liquid, but keep most of it for moisture. Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to a week; it actually tastes better the next day! To reheat, pop a square in the air fryer or oven for a few minutes to crisp up the edges again.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Trinidadian cocoa tea or strong black coffee. Pair with a scoop of vanilla bean ice cream for a decadent warm-and-cold dessert contrast. Enjoy as a mid-afternoon snack alongside a glass of cold Mauby or Sorrel drink. Pack into lunchboxes as a sturdy, energy-dense treat that travels well without falling apart. Top with a sprinkle of extra toasted coconut flakes for added texture and visual appeal.