Authentic Caribbean Cassava Pone Recipe: A Sweet Tropical Delight

Indulge in the rich, tropical flavors of the Caribbean with this Authentic Cassava Pone recipe. This traditional dessert combines the natural sweetness of cassava and coconut with a creamy, buttery texture that’s perfect for any occasion. Whether you’re celebrating or simply craving something cozy, this easy-to-make Cassava Pone will transport you to the sunny shores of the Caribbean.

Ingredients

For the Cassava Pone:

• 2 lbs grated cassava (fresh or frozen, thawed)
  (Fresh cassava offers the best flavor, but frozen works well too.)
• 1 cup grated coconut (fresh or unsweetened desiccated)
  (Coconut adds natural sweetness and a tropical aroma.)
• 1 cup brown sugar
  (Brown sugar provides depth of flavor and moisture.)
• 1/2 cup coconut milk
  (Coconut milk enhances the tropical notes of the dessert.)
• 1/2 cup evaporated milk
  (Evaporated milk contributes richness and creaminess.)
• 1/4 cup melted butter
  (Butter ties all the flavors together and adds a luxurious mouthfeel.)

Preparation

Step 1: Prepare Your Ingredients

1. If using fresh cassava, peel and grate it finely. Ensure it’s thoroughly washed and peeled to remove any toxins.
2. If using frozen cassava, thaw completely and squeeze out excess water using a clean cloth or paper towels.
3. Grate fresh coconut or measure out unsweetened desiccated coconut.

Step 2: Combine Dry Ingredients

1. In a large mixing bowl, combine grated cassava, grated coconut, and brown sugar. Mix well for even distribution.

Step 3: Add Wet Ingredients

1. In a separate bowl, whisk together coconut milk, evaporated milk, and melted butter until smooth.
2. Pour the liquid mixture over the dry ingredients and stir gently until combined. Avoid overmixing to prevent density.

Step 4: Transfer to Baking Dish

1. Grease an 8×8-inch baking dish with butter or cooking spray.
2. Pour the cassava mixture into the dish and spread evenly with a spatula.

Step 5: Bake the Cassava Pone

1. Preheat the oven to 350°F (175°C).
2. Bake for 45–50 minutes, or until golden brown and a toothpick comes out clean.
3. Rotate the dish halfway through for even cooking.

Step 6: Cool and Serve

1. Let the cassava pone cool in the pan for 10–15 minutes.
2. Slice into squares and serve warm or at room temperature. Top with whipped cream, shredded coconut, or caramel sauce for extra indulgence.

Enjoy this tropical Caribbean dessert that’s sure to impress!