I remember the days growing up in Trinidad making Trinidad Cassava Pone at Christmas time. It’s a special dessert dear to my heart, because it reminds me of my late mother who taught me this recipe. I hope you give it a try and enjoy making it with family and eating it as much as I do.

 

INGREDIENTS

  • 3 cups grated sweet cassava
  • 1 cup grated coconut
  • 1 cup grated pumpkin
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoon melted butter
  • 1 cup evaporated milk
  • 1/2 cup coconut milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • 1 teaspoon grated ginger
  • ½ cup raisins (optional)

METHOD:

  • Preheat oven to 350 degrees. Grease your  baking pan and set aside.
  • Mix all dry ingredients in a bowl, then add all liquids.
  • Pour mixture into greased baking pan and place on center rack of oven and bake uncovered for one hour at 350 degrees following another 45 minutes of baking at 325 degrees
  • The finish look should be a nice brown color.
  • Let it cool and then cut into slices or blocks.

Enjoy This Trinidad Cassava Pone!

~Mommi Helen~
Trinidad Cassava Pone