Cassava Pone
Cassava pone is a dense, moist baked dessert with a gentle sweetness and the warm aroma of spice and coconut. It is especially associated with festive cooking in Belize and slices beautifully once cooled.
Prep
25m
Cook
1h
Serves
8
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Batter
- 800gCassava Root (sweet cassava, peeled and finely grated)
- 400mlCoconut Milk
- 180gBrown Sugar
- 2pcsEgg
Pan
- 10gUnsalted Butter (melted)
Batter
- 50gUnsalted Butter (melted)
- 8mlVanilla Extract
- 2gCinnamon Powder
- 1gNutmeg Powder
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (356°F) and grease a baking dish with the unsalted butter.
- 02
Combine the grated cassava root, brown sugar, cinnamon powder, nutmeg powder, and salt in a bowl.
- 03
In a second bowl, whisk together the eggs, coconut milk, unsalted butter, and vanilla extract.
- 04
Stir the wet mixture into the cassava mixture until everything is evenly combined.
- 05
Pour the batter into the prepared dish and smooth the top.
- 06
Bake until the pone is deeply browned, firm through the center, and the cassava is fully cooked, about 60 minutes at 180°C (356°F).
- 07
Cool fully before slicing so the dessert firms up properly.
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