This rich delicious pudding like confection is very popular throughout Trinidad and Guyana. Pone can be made with any root vegetable but cassava (yuca, tapioca) is the most popular by far.
Another plus; If you follow a gluten free diet this recipe is perfect for you.
1pound grated cassava
1 cup grated coconut, firmly packed
½ cup brown sugar, it is ok to use 1 or both sugars
½ cup granulated sugar, it is ok to use 1 or both sugars
½ teaspoon ground cinnamon
½ teaspoon nutmeg
1 teaspoon grated orange peel, optional
1 teaspoon salt
2 tablespoon butter, softened
½ cup hot water
1 cup coconut milk
1 teaspoon baking powder
1 teaspoon vanilla
½ cup raisins, optional
For most recipes that require grated cassava or coconut I almost always use the prepackaged stuff. The results will be the same and you won’t notice the difference. If using frozen cassava or coconut. Make sure that it’s fully thawed before using.
If you are unable to find the grated variety where you live or if you’re a ‘traditionalist’ (whatever that means)… buy the whole root, peel and wash it before grating. If using the whole root; peel, wash and grate the cassava.
*Save time and your fingertips by using a food processor if you have one*
Preheat oven to 375°
In a large bowl combine cassava, coconut, sugar and spices. Add butter. Whisk in water and coconut milk. Continue whisking for about 3 minutes, until ingredients are mixed well.
Pour batter into a well- greased baking dish and place on the middle rack of the hot oven. Bake for 50 – 60 minutes until knife inserted in the center comes out clean, or until top springs back when pressed. Remove from oven and cool at room temperature for at least 90 minutes before serving. This dessert is delicious eaten as a snack or as a pastry with a hot beverage.