Gluten-Free Cassava Pone with Coconut Cream

Ingredients

• 4 cups Cassava (grated)
• 2 cans (13.5 oz each) Coconut Milk
• 1 cup Brown Sugar
• 1/2 cup Gluten-Free All-Purpose Flour
• 1/2 cup Raisins
• 2 teaspoons Vanilla Extract
• 1 teaspoon Cinnamon (ground)
• 1/2 teaspoon Nutmeg (grated)
• 1/4 teaspoon Salt
• 1 can (13.5 oz) Coconut Cream (for serving)

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

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large bowl, combine the 4 cups of grated cassava, 2 cans (about 380 g each) of coconut milk, 1 cup of brown sugar, 1/2 cup of gluten-free all-purpose flour, 1/2 cup of raisins, 2 teaspoons of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of grated nutmeg, and 1/4 teaspoon of salt.
3. 3Mix all the ingredients thoroughly until they are well combined and there are no dry spots in the mixture.
4. 4Pour the entire mixture into a 22.86 × 33.02 cm baking pan and spread it out evenly across the bottom.
5. 5Bake for 50 to 60 minutes at 175°C. The cassava pone is done when a toothpick inserted into the center comes out clean.
6. 6Allow the cassava pone to cool completely in the pan before cutting it. This cooling step helps the pone set properly and prevents it from crumbling when cut.
7. 7Once cooled, cut the cassava pone into squares. Serve each square with a portion of the 1 can (about 380 g) of coconut cream.

Substitutions

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