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–+ servings

Cassava Pone

Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 12
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups grated cassava fresh or frozen and thawed
  • ½ cup grated pumpkin or sweet potato for added fiber and moisture
  • ½ cup unsweetened coconut milk or oat milk
  • ⅓ cup coconut sugar or monk fruit sweetener
  • ¼ cup shredded unsweetened coconut
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp vanilla extract
  • 1 –2 tbsp melted coconut oil
  • Pinch of salt
Optional Boosts:
  • 1 tbsp chia seeds or ground flaxseed extra fiber
  • 2 tbsp raisins or chopped dates if tolerated, optional sweetness

Equipment

  • 8x8 inch pan
  • Medium mixing bowl
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking dish.
  2. In a large bowl, mix grated cassava, pumpkin, and shredded coconut.
  3. Add in coconut milk, sweetener, spices, vanilla, and salt. Stir to combine.
  4. Fold in melted coconut oil and any optional ingredients (like raisins or flaxseed).
  5. Spread evenly in the baking dish. Bake for 45–50 minutes, until the top is golden and firm.
  6. Let cool before slicing into 12 small squares.

Notes

Serving Suggestion:

Serve 1–2 small squares with a cup of cinnamon tea for a naturally sweet, satisfying side that supports blood sugar balance.

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