Cassava Pone Recipe.

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.

Preheat the oven to 350°F.

Measure out 1/2 teaspoon of ground nutmeg and 1 teaspoon of ground cinnamon and set aside.

Measure 1/2 cup of coconut milk and 1 cup of shredded coconut, preferably the finest shred available.

Grate 1 cup of pumpkin, using a sharp knife to peel the skin first.

Cut the cassava into three pieces to make peeling easier.

Use a sharp pairing knife to peel the thick skin off the cassava, cutting a line down the side and pulling back the skin.

Remove the root from the center of the cassava after peeling.

Wash the peeled cassava and pumpkin before grating.

Grate the pumpkin into a bowl, then set aside.

Grate the cassava into the same bowl, being careful with your fingers.

Use a paper towel to grip the cassava while grating to avoid slipping.

Place a damp paper towel under the bowl to prevent it from sliding while grating.

In a mixing bowl, add the packed golden brown sugar and pour in the coconut milk, whisking to break down the sugar.

Add half of the evaporated milk and whisk for about a minute.

Add the ground cinnamon, ground nutmeg, grated ginger, and shredded coconut to the bowl and stir.

Incorporate the grated pumpkin into the mixture and continue stirring.

Add the grated cassava to the bowl and mix well.

Pour in the melted butter and sprinkle in the baking powder, stirring to combine.

Add the remaining evaporated milk and whisk until the batter is smooth.

Fold in the raisins and give it a final stir before transferring to a baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens