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Cassava Pone with Coconut Cream

A rich and dense Caribbean snack made from grated cassava, coconut milk, and spices, topped with a dollop of coconut cream. A unique and flavorful treat.

90m6 servings

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NUTS-free
250 cal|2g protein|40g carbs|10g fat|3g fiber

Ingredients

  • 3 cups Cassava, grated
  • 1.5 cups Coconut Milk
  • 0.75 cup Brown Sugar
  • 1 tablespoon Grated Ginger
  • 0.5 teaspoon Ground Cinnamon
  • 0.25 teaspoon Ground Nutmeg
  • 1 teaspoon Vanilla Extract
  • 0.25 teaspoon Salt
  • 0.5 cup Coconut Cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat your oven to 175°C. Prepare an approximately 23 × 33 cm baking dish for use.
  2. 2In a large mixing bowl, combine the 3 cups of grated cassava, 1.5 cups of coconut milk, 0.75 cup of brown sugar, 1 tablespoon of grated ginger, 0.5 teaspoon of ground cinnamon, 0.25 teaspoon of ground nutmeg, 1 teaspoon of vanilla extract, and 0.25 teaspoon of salt. Mix all ingredients thoroughly until they are fully incorporated and form a uniform batter.
  3. 3Carefully pour the entire cassava mixture into the prepared about 23 × 33 cm baking dish. Place the dish into the preheated oven and bake for 55 to 60 minutes at 175°C.
  4. 4The cassava pone is done when the top is golden brown and appears set. To confirm doneness, insert a toothpick into the center of the pone; it should come out clean.
  5. 5Remove the baking dish from the oven and place it on a wire rack. Allow the cassava pone to cool completely in the baking dish before attempting to cut it, as this cooling process helps the pone to firm up and makes it easier to slice.
  6. 6Once completely cooled, cut the cassava pone into squares. Serve each square with a dollop of coconut cream, using the 0.5 cup of coconut cream for all servings.

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