Cassava Pone
This cassava pone recipe delivers traditional caramelized flavour while reducing prep time by using frozen coconut and cassava.
Servings: 18 pieces
Equipment
- 1 Baking Pan (Non-stick or Pyrex) Rectangle 9" W x 13" L x 2" H
Ingredients
- 4 cups frozen grated cassava defrosted but not drained (32oz)
- 2 cups frozen grated coconut defrosted but not drained (16oz)
- 1 cup white granulated sugar or brown sugar
- ¼ teaspoon white pepper or black pepper (optional)
- ¼ teaspoon ground allspice (see substitution in note)
- ⅛ teaspoon ground nutmeg or freshly grated
- ¼ teaspoon ground cinnamon
- ¾ teaspoon ginger grated (substitute with ¼ teaspoon ground ginger)
- 1 teaspoon vanilla extract
- 1 ½ cups evaporated milk (1 can of Carnation milk)
- ½ cup salted butter melted
Instructions
- Preheat oven to 350℉ (180°C).
- In a large mixing bowl, add the cassava, coconut and sugar.
- Next, add all of the seasonings included the vanilla extract.
- Lastly, add the evaporated milk and melted butter.
- Mix the ingredients together well to combine.
- Grease and flour the baking dish. Then line the bottom of the pan with a piece of parchment paper and grease the top of it with butter as well.
- Pour the mixture into the prepared pan.
- Bake for 60 minutes, or until the pone is golden brown on top with darker edges. A cake tester or knife should come out clean when inserted into the middle of the pone.
- Allow the pone to cool completely in the baking dish. Then turn it out onto a cutting board, peel off the parchment paper and cut into slices using a serrated knife.
Notes
Allspice Substitute
Combine ½ teaspoon of cinnamon, ¼ teaspoon of ground cloves and ¼ teaspoon of ground nutmeg. This will give you 1 teaspoon of spice blend, and you can measure the ¼ teaspoon for this recipe from there. Put the rest into an airtight container and save it for later.
How to Thaw Frozen Coconut and Cassava
Leave the frozen products (in their packaging) in the fridge overnight to defrost or leave on the counter at room temperature for about 3 hours.
How to Store Leftovers
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 cassava 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 in the oven.
Nutrition
Calories: 222kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 222mg | Fiber: 2g | Sugar: 15g | Vitamin A: 214IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 0.4mg
