Cassava Pone | Simple & Amazing Caribbean Dessert

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

coconut

🥗Healthier: almond flour

💰Cheaper: dried coconut flakes

Almond flour is lower in calories and provides a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a tropical flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

Preheat the oven to 350°F (175°C) with the rack in the middle.

Generously butter an 11x7 glass baking dish (or an 8x8 or 9x12 for thinner edges).

Use storebought frozen grated cassava instead of fresh; if using frozen peeled cassava, process until smooth in a food processor for about a minute.

Add 1 cup of grated coconut to the cassava.

Pour in 1 cup of cane sugar or granulated sugar.

Open and pour in the can of condensed milk, scraping the can with a spatula to get everything out.

Pour in the evaporated milk, ensuring it's full fat, not low fat.

Add freshly grated ginger if not blended with the coconut.

Add pure almond extract, using exactly as stated in the recipe.

Add 1 stick of melted butter, ensuring it has only one ingredient for the best flavor.

Mix well to combine, ensuring no large chunks remain in the mixture.

Decide on the thickness of the pone; pour into the buttered dish or divide between two Pyrex dishes for a thinner pone.

Place the dish(es) in the oven and bake for about 1 hour, checking for deep golden brown edges and a firm center.

After about 49 minutes, check the pone by pressing in the middle to ensure it is firm; adjust baking time as needed.

Remove from the oven and place on a cooling rack, letting it cool completely in the dish before cutting.

Once cooled, use a sharp knife to cut into small squares or rectangles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens