Ingredients
2 lbs grated cassava (fresh or frozen, thawed)
1 cup grated coconut (fresh or unsweetened desiccated)
1 cup brown sugar
1/2 cup coconut milk
1/2 cup evaporated milk
1/4 cup melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Prepare the Batter:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
In a large mixing bowl, combine grated cassava, grated coconut, brown sugar, cinnamon, nutmeg, and salt. Mix well.
Add coconut milk, evaporated milk, melted butter, and vanilla extract. Stir until the mixture is smooth and evenly combined.
Bake the Pone:
Pour the batter into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for about 1 hour or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve:
Remove from the oven and allow the cassava pone to cool in the pan for at least 20 minutes.
Slice into squares or rectangles and serve at room temperature.
Cassava pone is a Caribbean favorite, loved for its dense, chewy texture and rich, tropical flavours.
Perfect as a dessert or snack, it’s a delightful treat for any occasion! (Face Book)
