Recipe: Cassava Pone

INGREDIENTS

• 4 ½ cups grated cassava root (about 3lbs when weighed with skin on)
• ½ cup grated coconut (optional)
• 1 ½ cups brown sugar
• 6 tbsp softened butter, use non-dairy for vegan option
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 tsp mixed essence or 2 tsp vanilla extract
• 1 ½ tsp almond extract
• ½ tsp black pepper
• 3 cups evaporated milk (2, 12oz tins) or coconut milk for vegan option

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Peel and grate cassava and coconut, set aside in a large mixing bowl. Frozen grated coconut may be used. Thaw completely before adding.
3. Add sugar, butter, spices and extract. Mix well.
4. Pour milk and mix to combine.
5. Pour mixture into a greased pan of choice. See notes for sizes
6. Bake about 60 minutes to a little over an hour.

NOTES

For a thinner pone use either a 9in pan, standard aluminum foil pan, or 9×12 pan. Bake for less time, around 55-60 min. For a small pan, like 8×8, pone will be thicker and need more baking time. (Source – alicaspepperpot.com)