Cassava Pone with Coconut Cream

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

Instructions

1. 1Preheat your oven to 350°F (175°C). Prepare a 9x13 inch 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 9x13 inch baking dish. Place the dish into the preheated oven and bake for 55 to 60 minutes at 350°F (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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