Recipe: Trinbigonian Cassava Pone
Cassava Pone makes an excellent alternative to sticky toffee pudding, and with rum sauce and coconut ice cream brings a lovely Caribbean flair to dessert.
Here’s the measures and technique for the recipe I posted on YouTube.
YouTube Video: https://youtu.be/tjaiP9maP68
Original inspiration (and adapted) from Simply Caribbean: https://www.simplycaribbean.net/the-perfect-cassava-pone/
I use a 9'“ x 13” pan. Alternatively a few smaller foil tins work great for breaking up this recipe and sharing some pone with friends and family.
Ingredients
4 cups grated cassava (Hack the process - use frozen- 2 packages, it cuts out this work)
1 cup grated coconut (Again use frozen - 1/2 a package. Fresh is too much work, and avoid dried coconut)
1/2 cup mashed pumpkin (I like fresh roasted, and you can use sweet potato, squash or yams as alternatives)
1-1 1/4 cup brown sugar (or organic white sugar, coconut or maple sugar if you are looking for less refined sugar)
1 teaspoon ground cinnamon (Sri Lankan preferably)
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup of softened butter, (I used use unsalted cultured butter, but you can use vegan butter to remove all animal products)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 14 ounce (400 ml) coconut milk or evaporated milk
Method (as per video)
Bring both frozen ingredients - cassava and coconut - to room temperature (defrost completely).
Prepare pumpkin in oven, cool and mash.
Preheat oven to 325 degrees F (163C). Grease your baking pan with a bit of butter (or vegan substitute) and set aside.
Prepare coconut component: mix milk and grated coconut together and set aside.
In a large bowl combine all remaining ingredients (as listed above) and mix well. Note, I sometimes melt the butter for easier mixing and found no difference from softened.
Pour mixture into greased baking pan and place on center rack of oven and bake uncovered for one hour at 325 degrees F (163C), followed by another 45 minutes of baking at 350 degrees F (180C).
The finished product should be firm and not wobbly or shaking. Toothpick should pull out clean.
If you like a browner, crunchier top, bake for 10-15 minutes more (keep an eye on it!), at 375 degrees F (190.
As per the pic, I treat it like a those fudgy puddings, and serve it with ice cream and a rum caramel sauce. It’s a surprising show stopper. Also, its just great on its own as a snack.
Enjoy! And if you give this a go, let me know.
