Ingredients
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4 cups grated cassava (I used Frozen)
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1 cup grated coconut (I used frozen)
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1/2 cup mashed pumpkin (I used canned)
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1 1/4 cup white granulated sugar (add another 1/4 cup if you like really sweet)
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon grated cassava (I used Frozen)
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1/2 teaspoon ground cardamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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6-8 tablespoons softened butter
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1 teaspoon pure vanilla extract (or imitation)
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1 teaspoon almond extract (more to taste)
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1 1/2 cups coconut milk
Directions
Pone is one of the most delicious Trini desserts and great for any occasion. Sticky and gooey are all of the things you love about cassava pone ! Here is my way of making The Perfect Cassava Pone.
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Steps
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1
Done
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Bring Both Cassava and Coconut to Room Temperature (make Sure It's Totally Defrosted) |
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2
Done
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Preheat Oven to 325 Degrees. Grease Your Baking Pan and Set Aside. |
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3
Done
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Blend or Mix Together Coconut Milk and Grated Coconut Together, Set Aside. |
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4
Done
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In a Large Bowl Combine All Ingredients in the Order Listed Above and Mix Well. |
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5
Done
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Pour Mixture Into Greased Baking Pan and Place on Center Rack of Oven and Bake Uncovered For One Hour at 325 Degrees Following Another 45 Minutes of Baking at 350 Degrees |
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6
Done
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the Finished Product Should Be Firm and not Wobbly or Shaking. |
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7
Done
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If the Top Is not Brown Enough For You , Bake For 10-15 Minutes More, at 375 Degrees. |
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8
Done
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Enjoy (tip: My Secret Ingredient Is Cardamon) - Also, you can use fresh cassava and also fresh coconut in this recipe with great results as well. |
