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–+ servings
Plate stacked with baked cassava pone.

Cassava Pone Recipe

A simple cassava pone recipe with just cassava and coconut. A sweet Caribbean dessert favorite that everyone enjoys.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 18
Course: Dessert
Cuisine: Caribbean
Calories: 207
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ pounds fresh cassava about 2½ cups, finely grated
  • 1 cup grated coconut about ½ a medium dried coconut
  • 1 cup sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper optional, for a subtle kick
  • 2 ounces butter melted
  • 2 cups coconut milk

Method
 

  1. Preheat oven to 350°F.
  2. Melt butter and set aside.
  3. Grate cassava until fine—you should get about 2½ cups (loosely packed).
  4. Grate the coconut until fine—about 1 cup.
  5. In a medium bowl, mix cassava and coconut.
  6. Add sugar, cinnamon, nutmeg, and black pepper.
  7. Stir in melted butter and coconut milk. Mix until fully combined.
  8. Pour the mixture into a well-greased baking dish.
  9. Bake for 1 hour to 1 hour 15 minutes, or until golden brown and a knife inserted in the center comes out clean.

Nutrition

Calories: 207kcal

Notes

  • Want a chunkier texture? Don’t grate the cassava too fine. Just add a little more liquid to help it cook through.
  • Baking time may vary depending on the depth of your dish.
  • Fresh or frozen cassava both work—if using frozen, be sure to fully defrost (overnight in the fridge or water).

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