Cassava Pone: Week 1, January 2020

Prep time: 20 minutes

Cook time: 1 hour

Yield: 1 9x9 tray


· 2 lbs Grated cassava(frozen pack)

· 1 lb Grated coconut (frozen pack)

· ¼ lb Butter softened or vegan margarine

· ½ lb Sugar

· ½ lb Raisins (optional)

· ½ cup Coconut milk

· 1 tsp Nutmeg, ground

· 1 ½ tsp Cinnamon, ground

· 1 tbsp Vanilla or mixed essence

· ½ cup Cassava flour

· pinch Salt


1. Preheat the oven to 325 F. Grease a 9 x 9 baking pan and line with parchment paper.

2. In a large bowl, mix together the grated cassava, grated coconut and softened butter or margarine.

3. In another bowl, combine the sugar, vanilla, nutmeg, cinnamon, coconut milk and salt.

4. Using a wooden spoon, stir in the wet ingredients to the cassava/coconut mixture until well combined. Add the cassava flour.

5. Pour batter into the baking dish bake for about 1.5 hours. Test with a toothpick. If toothpick comes out clean, pone is ready. Remove from the oven and let cool to room temperature. The texture will be soft and sticky


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