This delicious Caribbean sweet treat called Cassava Pone. A vegan dense pudding that is made from grated cassava, coconut/almond milk, pumpkin, sweetener and spices is whipped into a smooth batter before being baked until golden.
If you are from the Caribbean or grew up in a Caribbean household then you will know all about "pone" pronounced "po-own".
Sweet treats are very common in the Caribbean. We love puddings, breads and cakes just like any other region.
Like most cultures/countries, the Caribbean has their own unique recipe. A good example of what I am referring to is this pone, which has elements of West Africa as well as the Caribbean.
Although cassava is native to south America, it was introduced to west Africa by Portuguese traders and from there to was brought to the Caribbean.
Nowadays, cassava is widely available in many countries due to cultivation just like plantain.
Furthermore, there are so many western countries that have hopped on the band wagon with consuming both of these crops, so it is no longer a scarce commodity.
What is cassava pone?
In short, it is a dense pudding that is made from fresh cassava root (aka yuca) that is eaten throughout the Caribbean - Jamaica, Barbados, Trinidad and Tobago, Guyana, Grenada, Antigua etc....
The vegetable is grated into a puree like consistency, then combined with pumpkin or sweet potato, spices (cinnamon, ginger, nutmeg, black pepper is optional).
I already have a Pumpkin pone recipe on the blog if you are interested.
Milk - coconut milk some use condensed or evaporated milk, sugar, salt and raisins which are optional.
All of the above is mixed together to form a smooth consistency then the raisins (if using) are added.
The mixture is transferred to a dish (like a rectangular pyrex and is baked until golden.
There is a Fillipino version of this that is similar, also made with cassava but known as cassava cake.
Fresh or frozen cassava
Anyone who has made a recipe that requires grated cassava/meal texture will know grating cassava by hand is like a chore.
I'm not a huge fan of peeling fresh cassava let a lone grating it but most of the time I do it.
For this recipe, however, I used fresh cassava (2 medium sized ones). I really wasn't in the mood for grating by hand, plus those knuckle grazes are painful at the best of times.
Instead, I peeled the cassava, chopped into small enough pieces and pulse them in my food processor with a bit of water then finished it off using my spice grinder.
Reasons to make this recipe
- Naturally grain and gluten free - no added flour is needed.
- It's vegan friendly/no dairy.
- Another great way to use cassava.
- It's a Caribbean sweet treat.
- Perfect crowd pleaser or pot luck dish.
How to make cassava pone
- If you are using the food processor method, you will need to chop/peel the cassava into small pieces then use the fine grater hole attachment to break it down with some water.
- I used my spice grinder to breakdown the texture so it was like a wet pulp but you can used a blender/pulse a few times (make sure NOT to make it become liquidised.)
- Preheat the oven to 350f/176c
- Grease a rectangular pyrex with dairy free butter and set aside.
- Place the raw cane sugar in a large bowl
- Add the spices, half of the milk and whisk to combine.
- Then add the vanilla, dairy free butter and whisk again.
- Finally add the pumpkin, cassava pone and the remaining milk
- Whisk for about 1 minute, add the raisins if you are including then use a large spoon to stir the mix. Scooping from the bottom of the bowl to ensure everything is mixed thoroughly.
- Pour the mixture into the oven proof dish.
- Bake until the pone is golden 1 - 2 hours. When it is ready it will be firm and NOT wobbly (use a knife to determine its readiness, it should come out clean. Baking time will vary, my pone took 1hr 30 minutes.
- You may need to cover the pone with foil and continue to bake after the first hour.
Frequently asked questions
Head to a neighbourhood that has a demographic that is African, Caribbean or Latino/Asian since these groups of people consume cassava the most.
I haven't used cassava that is frozen unless it is grated first.
The flesh when peeled should be porcelain white, with no dark spots, soft spots or lines.
When purchasing cassava you want to make sure it is firm, inspect it with your fingers for any soft spots. Soft spots are a good indication that the cassava is rotten, don't buy it.
If possible, break off the end of the vegetable, as this will give you an even better idea of its overall health.
Keep in mind cassava pone is a pudding NOT a cake. The texture of it when baked will be gooey/dense.
The baking time will vary, for some it will be ready in an hour, others up to 2 hours.
As long as the pone is firm and not jiggly (shake the pyrex to determine this) it is ready.
Once thing, I recommend is to NOT cut into the pone while it is HOT. leave it to cool down for a few hours or overnight if possible.
I personally haven't tried this but I know some people who add some flour to give it more structure.
I cannot confidently give instructions/measurements for this method as it's not something I do.
Yes, Once the pone has been baked and left to cool down. Wrap the pone in parchment paper then foil and freeze for a month.
For best results, I would recommend eating it straight away not freezing it where possible.
Yes, you can make the pone without pumpkin or alternatively, use sweet potato instead.
Yes, you may like my Jamaican Easter Bun, Jamaican Sweet Potato Pudding or Cornmeal Pudding
Notes and tips
- I used a rectangular pyrex dish that is 8''width by 10''inches in length so you will want a dish around those dimensions (not smaller)
- If possible, use cassava that is already grated. This will be so much easier to work with and saves a lot of time.
- If you are using fresh cassava you will need to add it to a food processor first of all with some water to break it down, then transfer it to a blender to create a pulp texture/or spice grinder in batches.
- Alternatively, you can use a box grater with the bigger holes.
- It's okay to use shredded/desiccated coconut. I used the fine texture coconut but you can go the traditional route and use coconut that is fresh.
- The texture of the cassava should be extremely fine, almost like a puree. It shouldn't be chunky or shredded. It's like a wet mass (that's the best description I can think of).
- Keep in mind that the baking time will vary.
More cassava recipes to try
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Cassava Pone (Vegan, Gluten Free)
Ingredients
- 4 cups cassava (825g) grated (frozen grated works too) (2 medium fresh cassava) see notes
- 1 cup raw cane sugar (200g) or half coconut sugar/cane sugar
- 1 teaspoon vanilla extract (5g)
- ½ teaspoon ginger (2.5g) fresh or ground
- 1 teaspoon nutmeg (2.5g) fresh or ground
- 1 teaspoon cinnamon (5g) ground
- ½ teaspoon pink salt (2.5g)
- ½ teaspoon black pepper (2.5g)
- 1 cup coconut milk mixed with ¼ cup of almond milk (250ml)
- 4 tablespoon dairy free butter (60g) melted
- 1 cup pumpkin (116g) grated or pureed or white sweet potato
- ½ cup raisins (72g) optional
Instructions
- Preheat the oven to 350f/176c.
- Grease a rectangular pyrex with dairy free butter and set aside.
- Place the raw cane sugar in a large bowl.
- Add the spices, half of the milk and whisk to combine.
- Then add the vanilla, dairy free butter and whisk again.
- Finally add the pumpkin, cassava pone and the remaining milk.
- Whisk for about 1 minute, add the raisins if you are including then use a large spoon to stir the mix.
- Scooping from the bottom of the bowl to ensure everything is mixed thoroughly.
- Pour the mixture into the oven proof dish.Bake until the pone is golden 1-2 hours.
- When it is ready it will be firm and NOT wobbly (use a knife to determine its readiness, it should come out clean.
- Baking time will vary, my pone took 1hr 30 minutes.You may need to cover the pone with foil and continue to bake after the first hour.
- Once baked, remove from the oven and allow the pone to completely cool down for a few hours or even overnight before attempting to slice into it.
Notes
- I used a rectangular pyrex dish that is 8''width by 10''inches in length so you will want a dish around those dimensions (not smaller)
- If possible, use cassava that is already grated. This will be so much easier to work with and saves a lot of time.
- If you are using fresh cassava you will need to add it to a food processor first of all with some water to break it down, then transfer it to a blender to create a pulp texture/or spice grinder in batches.
- Alternatively, you can use a box grater with the bigger holes.
- It's okay to use shredded/desiccated coconut. I used the fine texture coconut but you can go the traditional route and use coconut that is fresh.
- The texture of the cassava should be extremely fine, almost like a puree. It shouldn't be chunky or shredded. It's like a wet mass (that's the best description I can think of).
- Keep in mind that the baking time will vary.
Andrea
What fabulous flavors, pumpkin, cassava and coconut. I can't wait to taste this delicious treat.
Charla
You will love it Andrea.
Suja md
Absolutely delicious; thank you for this fantastic recipe! Very straightforward and easy to make. The dish came out perfectly. I will make it again!!
Charla
You are most welcome.
Michelle
I've never heard of this before, so thanks for the introduction! I was surprised at how moist it was with the perfect amount of sweet
Charla
Thanks for the positive feedback Michelle 🙂
Gina Abernathy
Sounds amazing and definitely something on my list to try this year.
Charla
Please do!
Tavo
I love cassava! This dessert took me back to my hometown, we have a very similar dessert called enyucado but the spices are different! Thanks for the recipe!
Charla
I need to check out Enyucado, sounds wonderful!