Cassava Pone

What is Cassava Pone?

Cassava pone (also called Yuca Cake) is a dense, gelatinous dessert popular in Caribbean cuisine, made primarily from grated cassava (yuca), coconut, sugar, and spices like cinnamon and nutmeg.

The texture is similar to the chewiness of mochi, but denser and not as smooth. Unlike mochi, cassava pone is naturally gluten-free.

This baked treat has a rich, caramelized flavour making it a comforting and satisfying sweet that is enjoyed year-round through various parts of the Caribbean.

Ingredients & Substitutions

Every Caribbean family has their preferred version of cassava pone. My family is Trinidadian, and this is how my mom has been making it for years.

• Grated Cassava (Yuca): a starchy root vegetable with a mild slightly nutty and earthy flavour. I use frozen pre-grated cassava for this recipe.
• Grated Coconut: this recipe requires the grated flesh of dry (mature) coconuts. I use frozen pre-grated coconut for this recipe.
• White Pepper: My grandma used to buy white pepper just for this recipe, so that's what I use. Substitute with black pepper for a stronger flavour. (optional)
• White Sugar: Regular granulated table sugar. Substitute with brown sugar for a stronger caramel flavour.
• Allspice: This is a single spice with a flavour resembling a mix of cinnamon, nutmeg, and cloves. See substitution below.
• Nutmeg: adds a comforting warm nutty flavour, but a little goes a long way. (optional)
• Evaporated Milk ("Carnation Milk"): a shelf-stable dairy product made by removing about 60% of the water from fresh milk, resulting in a thicker, creamier liquid with a slightly caramelized flavour.
• Cinnamon: I used ground cinnamon in this recipe. Substitute with finely grated fresh cinnamon (although it's not very easy to grate).
• Ginger: I prefer to use grated fresh ginger in this recipe, but you can substitute it with a ¼ teaspoon of ground ginger instead.
• Vanilla: this is my mom's flavouring of choice, but my grandmother would have used mixed essence instead. You could also use almond extract.
• Salted Butter: adds richness to the dish. Substitute with plant-based butter if needed.

Traditionally, you would use fresh cassava and dry coconuts for this recipe. However, that requires a lot of peeling and grating. Instead, I use frozen pre-grated coconut and cassava to save time.

These were purchased from a multicultural grocery called Nations Fine Foods, but you may also be able to find them at major groceries like Longos or Food Basics.

Make sure to completely defrost the frozen cassava and coconut before using them in this recipe, but don't drain them.

Using Fresh Instead of Frozen Ingredients

I have memories of my dad sitting on the kitchen floor, trying to break open a dry coconut with a hammer while my mom grated cassava on an old box grater.

My parents made cassava pone like this every Christmas for years, but it's not my preferred way to make this for two reasons.

1. Dried whole coconuts are often rancid inside, and you usually can't tell until you crack them open. At least, that's the situation here in Canada because all of our coconuts are imported.
2. Grating the coconut and cassava by hand takes a lot of time and energy.

However, if you want to use fresh ingredients know that the moisture level of the final dish will change. Defrosted coconut and cassava have a lot more moisture than freshly grated.

Variations

There are many different flavour variations for this recipe. Here are just a few ingredients that are commonly found in other pone recipes:

• Grated Sweet Potato (in addition to cassava and coconut)
• Grated Pumpkin (in addition to cassava and coconut)
• Carrots (in addition to cassava and coconut)
• Raisins (about ¼ - ½ cup)
• Condensed Milk (instead of white sugar)
• Ground Clove (in addition to other spices)
• Coconut Milk (instead of evaporated milk)
• Black Pepper (instead of white pepper)
• Angostura Bitters (about 1 teaspoon in addition to spices)

How to Make Cassava Pone

Although it looks like there are many steps to this recipe, it's actually quite simple to make. Once you measure everything, you're going to dump it in a bowl, stir to combine and bake it.

I've chosen to show step-by-step instructions for anyone who might be trying the recipe for the first time, so it's easy to see what you need to do.

Step 1: Add defrosted grated cassava to a mixing bowl.

Step 2: Add defrosted grated coconut to the mixing bowl.

Step 3: Add the sugar and spices. I like to grate fresh nutmeg into pone batter but ground nutmeg also works.

Step 4: Pour in the evaporated milk.

Step 5: Pour in the melted butter.

Step 6: Stir well to combine. The liquid will start to separate as the mixture sits - this is normal.

Step 7: Line the bottom of a greased and floured baking tray with parchment paper. Grease the paper. Bake.

Step 8: The pone is done when it is golden brown with darker edges, and a cake tester inserted into the centre comes out clean. Remove cooked pone from the oven and allow to cool completely in the pan.

Step 9: Flip the cold pan over onto a cutting board to remove the pone. Then peel off the parchment paper.

Step 10: Cut the pone into individual servings with a serrated knife.
Note: cooled pone is much easier to cut than warm pone.

I chose to cut my pone into 18 smaller pieces since this dessert is very sweet. You can adjust the size of the slices to suit your preferences.

How to Serve Pone

Cassava pone is typically served at room temperature or slightly warm. I personally enjoy a warm slice with a hot cup of tea.

Here are some ways to serve it:

1. As a Dessert or Snack: Cut the pone into small squares or rectangles and serve it on its own as a sweet treat with its rich, chewy texture.
2. With Tea or Coffee: Pone pairs perfectly with a warm cup of tea, coffee, hot cocoa or hot chocolate, making it an excellent afternoon snack or breakfast addition.
3. For Special Occasions: Serve it as part of a dessert spread alongside other traditional Caribbean sweets like sweet bread.
4. Plated with a Drizzle: For a fancier presentation, you can drizzle a bit of condensed milk, coconut cream, or caramel sauce over the slices for added indulgence.
5. Cold Option: Some people enjoy pone chilled, as the texture becomes even firmer.

No matter how you serve it, pone's unique texture and spiced flavour make it a comforting, satisfying treat.

How to Store It

Pone can go bad pretty quickly, and one batch makes more than the four of us can usually eat in a day or two, so I store mine in the fridge.

Make sure to cool the pone completely before using any of these methods to store it.

Storing at Room Temperature: If you plan to eat it within 1-2 days, store it in an airtight container at room temperature in a cool, dry place.

Storing in the Refrigerator: For longer storage, place the pone in an airtight container (or wrap it tightly with plastic wrap) and keep it in the fridge. The pone should stay fresh for 5-7 days.

Storing in the Freezer: For extended storage, wrap the pone tightly in plastic wrap and place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.

How to Reheat Pone

To reheat, warm slices briefly in the microwave or oven.