HOW TO MAKE PONE// TRINIDAD CLASSIC!

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while regular milk is more widely available.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often less expensive.

Grate 2 cups of pumpkin and set aside.

Grate 2 cups of coconut and set aside.

Grate 3.5 cups of cassava (yucca) and set aside.

Grate 1 cup of sweet potato and set aside.

In a mixing bowl, combine the grated pumpkin, cassava, sweet potato, and coconut.

Add 2 cups of granulated sugar to the mixture, one cup at a time, mixing well after each addition.

Add 2 tablespoons of softened butter to the mixture and combine thoroughly.

Pour in 1 cup of evaporated milk and 1 cup of freshly grated coconut milk, continuing to mix.

Add 0.5 teaspoon of salt, 1 teaspoon of baking powder, 2 teaspoons of ground nutmeg, 1 teaspoon of ground cinnamon, and a pinch of black pepper to the mixture, and mix well.

If desired, add 3/4 cup of raisins to the mixture and combine.

Grease a 7x10 baking dish with butter to prevent sticking.

Pour the mixture into the greased baking dish and smooth the top.

Preheat the oven to 350 degrees Fahrenheit.

Place the baking dish on the top shelf of the oven and bake for about 1.5 hours until golden brown.

Once baked, remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens