Cassava Pone (Gluten-Free)

Ingredients

• 4 cups Grated Cassava (Yuca), fresh or frozen (thawed)
• 2 cups Coconut Milk
• 1 cup Brown Sugar
• 1 tbsp Grated Ginger
• 0.5 tsp Grated Nutmeg
• 1 tsp Vanilla Extract
• 0.25 cup Butter or Coconut Oil, melted
• 0.5 cup Raisins (optional)

Instructions

1. 1Preheat your oven to 350°F (175°C). Melt the entire 0.25 cup of Butter or Coconut Oil. Use a small amount of the melted fat to thoroughly grease a 9x13 inch baking dish.
2. 2In a large mixing bowl, combine the 4 cups of Grated Cassava, 2 cups of Coconut Milk, 1 cup of Brown Sugar, 1 tbsp of Grated Ginger, 0.5 tsp of Grated Nutmeg, and 1 tsp of Vanilla Extract. Stir these ingredients together until they are well combined.
3. 3Add the remaining melted 0.25 cup of Butter or Coconut Oil to the mixture in the bowl. Stir until it is fully incorporated.
4. 4If you are using them, gently fold the 0.5 cup of Raisins into the mixture.
5. 5Carefully pour the entire mixture into the greased 9x13 inch baking dish, spreading it evenly with a spatula.
6. 6Bake the pone in the preheated oven at 350°F (175°C) for 50 to 60 minutes. The pone is done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
7. 7Allow the cassava pone to cool completely in the baking dish on a wire rack for at least 1 hour before cutting it into squares. Cooling is essential for the pone to set properly.

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