Caribbean · PANTRYHOP RECIPE
Cassava Pone
65 minutes · 6 servings · vegetarian
A popular Caribbean cassava pudding cake, made with straightforward baked ingredients.
Ingredients
Check you have the quantities below.
- 4 cups grated cassava
- 2 cups grated coconut
- 1 cup brown sugar
- 1 cup evaporated milk
- 4 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Let’s make it
- Heat oven to 350 F / 175 C and grease an 8-inch baking dish.
- Mix all ingredients until evenly combined.
- Spread into the dish and bake 45–50 minutes until set and browned at the edges.
- Cool 15 minutes before cutting.
Cut into small squares for an easy snack box treat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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