Cassava Pone – an African dessert that is decadent, dense pudding with crisp edges made with cassava and coconut milk and packed with great flavors. A good alternative to the usual cakes!
If there was truly an African dessert, I think this would be it. This cassava pone is made with ingredients that are locally grown in most African countries – cassava (manioc) and wholesome coconut.
Cassava pone is a dense pudding like dessert with a somewhat crunchy edges ,depending on ingredients used. This one is a healthier version than cassava than the cassava cake I have featured here. It can be made completely vegan by leaving out the butter and it is gluten free.
This dense cassava pudding is cherished in most Caribbean countries (Guyana, Belize, Trinidad, Barbados, and Jamaica etc). Root vegetables, cassava, and mature coconut are the backbone of this dessert. The rest of the ingredients are more of supporting cast – they add flavor and is mostly based on individual preference or location.
If you are unfamiliar with cassava, it is a tropical starchy root vegetable that is widely consumed in Africa, Caribbean Island and the Philippines. I am so happy it is making its way in most super markets in Los Angeles and urban cities.
I used grated frozen cassava in this recipe because am lazy – well, sometimes. Why sweat it? When I can use pre packaged grated cassava.
You may do the same or use the food processor or hand grater to grate the cassava and the coconut. Whenever, I have some spare time I grate coconut and freeze to use when the craving arises – I have stored it in the freezer for up to 2 months.
By the way, grated frozen cassava is available in Filipino markets, Caribbean markets and some Asian stores.
- 2 pounds grated cassava I used frozen cassava
- 1 1/2 cup grated mature coconut
- 4 tablespoon unsalted butter melted
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 14 oz. can coconut milk
- 1 teaspoon cinnamon spice
- 1 teaspoon salt
- ½ teaspoon grated nutmeg
- ¼ teaspoon minced ginger
- 2- teaspoon vanilla extract
- ½ cup raisins optional
- Preheat oven to 350 degrees F. Grease and flour to 9x13 baking dish or use a baking spray. Set aside
- In a large bowl, combine all the ingredients: grated coconut, frozen defrost cassava, coconut milk, melted butter, sugar, nutmeg, cinnamon, minced ginger, salt and vanilla. Mix well until all the ingredients have been fully combined. If using raisins you may add at this point.
- Pour the mixture in the prepared baking dish and bake for about 60 minutes or until the center is firm. If it is still wobbly add another 10 minutes.
- Remove and let it cool for about 10 minutes, then cut in squares and serve.
- You may top with whipped cream and toasted coconut or fruits.