I’ve been asked about Cassava Pone more times than I can count, and finally, here it is: the deeply comforting, slightly sweet slice of Caribbean nostalgia you’ve been waiting for. This version is my spin on my mother’s classic, blending grated cassava, pumpkin, coconut, warm spices, and milk into a thick batter. Finished golden on the outside and gooey in the center, this pone bakes into a fragrant slice of island bliss.
This cassava pone is baked to a golden finish and cools into perfect slices, ready for dessert, brunch, or a mid-afternoon snack. If you’ve ever wondered how to make authentic Caribbean cassava pone with real ingredients and no shortcuts, you’ve found it here, right from my heart to your table.
Ingredient Guide
- Grated sweet cassava: The heart of the pone, its natural starch creates a sticky, satisfying texture.
- Grated coconut: Adds richness and tropical depth without overpowering the pumpkin-coconut balance.
- Grated pumpkin: A subtle sweetness and colour booster—feel free to swap in pumpkin pie filling if needed.
- Brown sugar: Sweetens and supports the caramelized crust on the edges.
- Ground cinnamon and nutmeg: Core warming spices that carry the aromatic signature of east Caribbean desserts.
- Melted butter: Adds moisture and silky mouthfeel to the batter.
- Evaporated milk and coconut milk: The blend gives structure and creaminess, one without the toughness of dried cassava.
- Baking powder: Gently lifts the dense batter.
- Vanilla and grated ginger: Brighten the flavor and tie together all the ingredients.
- Raisins: Optional, but traditional poppers of sweetness throughout the pone.
Shopping Made Easy
- To save time, use pre-grated cassava and coconut from well-stocked Caribbean or global grocery stores.
- Canned coconut milk is just fine here. No need for fresh coconut or heavy grating.
- Pumpkin pie filling works in place of fresh pumpkin for a smoother process.
Cooking Notes from the Kitchen
- Make sure cassava and pumpkin are finely grated, or use a food processor—to ensure even cooking and creamy texture.
- Use a sturdy grater or hold small pieces with a paper towel to protect your fingers as you grate.
- Preheat your oven to 350 °F (175 °C) and bake on the middle rack to get a golden crust without over-deep baking.
- Test for doneness with a toothpick; if the center is still wet, bake an additional 10–20 minutes.
- Allow the pone to cool completely before slicing—this is key to clean, intact slices.
What is pone?
Pone (pronounced pohn) is a traditional Caribbean baked dessert with a dense, pudding-like texture. It’s made from grated root vegetables, most commonly cassava, and blended with coconut, spices, and sometimes pumpkin or raisins. Popular in Trinidad, Guyana, and Jamaica, pone is a staple at family gatherings and a nostalgic comfort food across the islands.
What can I use instead of fresh pumpkin?
You can use canned pumpkin pie filling, just choose a smooth version for easier mixing and similar flavor.
Is the coconut milk optional?
You can substitute water or additional evaporated milk if needed, but the coconut milk adds richness and that island flavor.
How do I know when it’s fully baked?
Perform a toothpick test after 1 hour at 350 °F (175 °C); if it’s still wet, bake an extra 10–20 minutes until set.
Can I grate cassava in advance?
Yes. You can grate cassava and pumpkin ahead of time and store them covered in the fridge for up to a day to ease prep day.
Cassava Pone
Ingredients
- 3 cups grated sweet cassava
- 1 cup coconut grated
- 1 cup pumpkin grated
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons melted butter
- 1 cup evaporated milk
- 1/2 cup coconut milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 teaspoon ginger grated
- 1/2 cup raisins
Instructions
- Preheat oven to 350 °F (175 °C). Grease a baking dish (I used a ceramic pie dish).
- In a large bowl, whisk coconut and evaporated milk with sugar and spices.
- Add cassava, pumpkin, melted butter, coconut milk, baking powder, vanilla, ginger, and raisins. Mix well into a thick batter.
- Pour into the prepared dish and bake on the middle rack for 1 hour.
- If the center is still wet, continue baking 10–20 more minutes, checking with a toothpick.
- Allow the cassava pone to cool fully before slicing.
