Cassava PoneBaked Cassava and Coconut Pudding

Name: Cassava Pone (Baked Cassava and Coconut Pudding)
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8
Cuisine: Grenada
Ingredients: 900 g Cassava Root (sweet cassava, peeled and finely grated); 250 g Coconut Meat (finely grated); 220 g Brown Sugar; 250 ml Coconut Milk; 2 pcs Egg (beaten); 80 g Unsalted Butter (melted); 6 g Nutmeg Powder; 5 g Cinnamon Powder; 8 ml Vanilla Extract; 6 g Baking Powder; 3 g Salt

A rich island dessert made with grated cassava, coconut, butter, and warm spices, baked until dense, fragrant, and deeply golden around the edges.

Prep

25m

Cook

1h 10m

Serves

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Estimated

Nutrition

Per serving

568kcal

Calories

Protein

28g

Fat

78g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

0.9kg
Cassava Root (sweet cassava, peeled and finely grated)
250g
Coconut Meat (finely grated)
220g
Brown Sugar
250ml
Coconut Milk
2pcs
Egg (beaten)
80g
Unsalted Butter (melted)
6g
Nutmeg Powder
5g
Cinnamon Powder
8ml
Vanilla Extract
6g
Baking Powder
3g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Heat the oven to 180°C (356°F) and grease a 23 cm (9-inch) baking dish.
02
Mix the peeled, grated cassava root with the coconut meat, brown sugar, coconut milk, eggs, melted unsalted butter, nutmeg powder, cinnamon powder, vanilla extract, baking powder, and salt.
03
Spread the mixture evenly in the dish and bake until deeply golden, firm throughout, and no raw cassava texture remains in the center.
04
Cool until set before slicing. Use only sweet cassava that has been peeled and fully cooked.

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