Cassava Pone: A Sweet and Cozy Caribbean Dessert!

Ingredients:

For the Cassava Pone:

• 2 lbs grated cassava (fresh or frozen, thawed)
  (Fresh cassava has the best flavor, but frozen works well too.)
• 1 cup grated coconut (fresh or unsweetened desiccated)
  (Coconut adds natural sweetness and aroma.)
• 1 cup brown sugar
  (Brown sugar provides depth of flavor and moisture.)
• 1/2 cup coconut milk
  (Coconut milk enhances the tropical notes of the dessert.)
• 1/2 cup evaporated milk
  (Evaporated milk contributes richness and creaminess.)
• 1/4 cup melted butter
  (Butter ties all the flavors together and adds a luxurious mouthfeel.)

You my also like:

Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

Step 1: Prepare Your Ingredients

1. If using fresh cassava, peel and grate it finely. Fresh cassava should be thoroughly washed and peeled before grating to remove any toxins.
2. If using frozen cassava, allow it to thaw completely and squeeze out excess water using a clean cloth or paper towels.
3. Grate the coconut if using fresh, or measure out the unsweetened desiccated coconut.

Step 2: Combine Dry Ingredients

1. In a large mixing bowl, combine the grated cassava, grated coconut, and brown sugar. Mix well to ensure even distribution.

Step 3: Add Wet Ingredients

1. In a separate bowl, whisk together the coconut milk, evaporated milk, and melted butter until smooth.
2. Pour the liquid mixture over the dry ingredients and stir gently until everything is evenly combined. Be careful not to overmix, as this can make the pone dense.

Step 4: Transfer to Baking Dish

1. Grease an 8×8-inch baking dish with butter or cooking spray to prevent sticking.
2. Pour the cassava mixture into the prepared dish and spread it evenly with a spatula.

Step 5: Bake the Cassava Pone

1. Preheat your oven to 350°F (175°C) .
2. Place the baking dish in the preheated oven and bake for 45–50 minutes , or until the top is golden brown and a toothpick inserted into the center comes out clean.
3. Rotate the dish halfway through baking to ensure even cooking.

Step 6: Cool and Serve

1. Remove the cassava pone from the oven and let it cool in the pan for about 10–15 minutes.
2. Slice into squares and serve warm or at room temperature. For extra decadence, top with whipped cream, shredded coconut, or a drizzle of caramel sauce.

Enjoy !