A classic Caribbean dessert made with grated cassava and coconut, baked into a rich, chewy, comforting treat. This simple, cassava-forward version uses modern shortcuts like frozen cassava and store-bought grated coconut to save time without sacrificing flavor. Unlike versions made with pumpkin, sweet potato, or raisins, this recipe focuses on simplicity, letting the natural flavor of cassava shine. It's gluten-free, egg-free, and perfect for holidays or everyday comfort baking.
frozen grated cassavaor fresh peeled cassava, processed in food processor until smooth and finely grated with no large chunks~2 cupsest.
grated coconutstore-bought grated, fresh (with brown skin removed and processed until very fine), or frozen (thawed completely)1 cup
cane sugar or granulated sugar1 cup
condensed milk1 can
evaporated milkfull fat, not low fat1 can
grated fresh gingercan be grated using a microplane grater or blended with coconut in food processor2 tsp
pure almond extract
use exact amount as written in recipe, do not add extra
~½ tspest.
pure melted butter1 stick (about 4 oz), use butter with only butter as the ingredient for best flavor1
butter for greasingfor generously buttering 11x7 glass baking dish (alternatives: 8x8, 11x8, or 9x12)~1 tbspest.
Steps
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1
Preheat the oven to 350°F with the rack positioned in the middle of the oven.
2
Generously butter an 11x7-inch glass baking dish. Glass is preferred for this recipe. You can also use an 8x8, 11x8, or 9x12-inch dish depending on desired thickness and crispiness of edges.
3
Add the cassava to a mixing bowl. If using frozen grated cassava, remove it from the bag. If using fresh cassava, peel and cut into chunks, then grate on the fine side of a grater. Ensure smooth texture with no large chunks.
4
Add 1 cup of grated coconut. If using fresh coconut, remove the brown skin, chop into small pieces, and grate with the fine side of a grater or process in a food processor until very fine with no large chunks.
5
Add 1 cup of cane sugar or granulated sugar to the mixture.
6
Open the can of condensed milk and pour it into the mixture. Scrape the can with a spatula to ensure all of it goes in.
7
Pour in the evaporated milk, using full fat and not low fat.
8
Add 2 teaspoons of freshly grated ginger (or omit if it was already blended with the coconut in the food processor).
9
Add pure almond extract in the exact amount specified in the recipe. This is very potent, so follow the amount precisely without adding extra.
10
Add 1 stick of pure melted butter. Use butter with only one ingredient for the best flavor.
11
Mix well to combine all ingredients thoroughly. Check the cassava and coconut by passing them through your fingers to ensure no large or chunky pieces remain. If needed, place the entire mixture in a food processor or blender and blend until smooth.
12
Ensure all chunks are broken up, then pour the mixture into the buttered baking dish(es). For a thicker pone, use one larger dish; for a thinner, crispier texture, divide between two smaller dishes.
13
Place the baking dish(es) side by side in the oven. Bake at 350°F for about 1 hour or until the edges are deep golden brown, the sides pull away from the dish, and the center is firm but still soft. Check periodically by pressing the center gently to confirm doneness.
14
Remove from the oven and place on a cooling rack. Resist the urge to cut immediately. Let it cool completely in the dish, which helps it set properly and results in neat, clean squares when cut.
15
Once cooled, use a sharp knife to cut into small squares or rectangles depending on desired size. You'll see the beautiful gummy, chewy texture inside with caramelized edges around the outside.
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