Cassava Pone (Vegan, Gluten Free)

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.

Course Dessert

Cuisine Caribbean

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Calories 344kcal

Author Charla

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.

Video

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.

Nutrition