Cassava/yuca, sweet potato and pumpkin pone Trini Style/ Easy to follow recipe.Super tasty dessert

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can save costs.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries offer a tart flavor, while dried apricots can be more economical.

Welcome to the channel and introduce the recipe for Trinidad style cassava pone.

Prepare the ingredients: 2.5 cups grated cassava, 2 cups grated coconut, 1 cup sweet potato (mixed white and orange), 0.5 cup grated pumpkin, 6 tablespoons unsalted butter, 2 cans of Carnation milk, 1.25 cups brown sugar, 1 tablespoon finely ground ginger, 1 teaspoon cinnamon, 1 teaspoon freshly grated nutmeg, and 1 teaspoon black pepper.

Combine the grated cassava, coconut, sweet potato, pumpkin, and brown sugar in a mixing bowl.

Add 6 tablespoons of unsalted butter to the mixture.

Shake the cans of Carnation milk well and start with one can, adding it gradually until the desired consistency is reached.

Mix in the finely ground ginger, cinnamon, nutmeg, and black pepper.

Transfer the mixture into a greased baking pan, smoothing it out.

Preheat the oven to 325°F (163°C).

Place small pieces of butter on top of the mixture for a golden brown color and crispiness.

Bake for about 1 hour and 45 minutes, checking with a toothpick to ensure it's done (toothpick should come out clean).

Let the cassava pone cool before cutting into it to see the moist inside and golden brown outside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens