Cassava Pone

Name: Cassava Pone
Cook time: 120 min
Total time: 120 min
Yield: 10 servings
Ingredients: 3 lbs (1.36 kg) raw cassava, peeled and grated; ½ tsp (2.5 ml) ground cinnamon; ½ tsp (2.5 ml) ground black pepper; ½ tsp (2.5 ml) ground nutmeg; 2 tsp (10 ml) vanilla extract; 4 tbsp (60 ml) melted butter or coconut oil; ¾ cup (180 ml) brown sugar; 3 cups (720 ml) unsweetened evaporated milk or coconut milk

Dessert

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If you are looking for a reliable dessert recipe, this Cassava Pone is one to keep: 8 ingredients, 4 simple steps, ready in roughly 2 hours. Low and slow is the secret — the longer simmer lets (1.36 kg) raw cassava soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.

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Cassava Pone — Dessert recipe — Cassava Pone · serves 10

Cook 2h
Total 2h
Serves 10
Level Easy

Ingredients

3 lb (1.36 kg) raw cassava, peeled and grated
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground black pepper
½ tsp (2.5 ml) ground nutmeg
2 tsp (10 ml) vanilla extract
4 tbsp (60 ml) melted butter or coconut oil
¾ cup (180 ml) brown sugar
3 cup (720 ml) unsweetened evaporated milk or coconut milk

Method

Preheat the oven to 350°F (180°C).
Combine all the ingredients together, mixing well to incorporate.
Transfer the mixture to a baking dish.
Bake the cassava pone for 60 minutes until firm and golden.

Tips for the best Cassava Pone

Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Keep the simmer gentle. A hard boil toughens (1.36 kg) raw cassava and drives off the liquid too fast.

Variations

Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.

Serving ideas

Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Can I make Cassava Pone ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Is this Cassava Pone recipe hard to make?

It is rated hard: 8 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.

How long does Cassava Pone take to make?

About 2 hours in total — roughly under an hour of preparation and 2 hours of cooking.

What can I substitute for (1.36 kg) raw cassava?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source