Cassava and Coconut Pone with Nutmeg
A traditional Trinidadian baked dessert combining grated cassava and rich coconut with warm nutmeg, creating a moist and subtly spiced treat. This caribbean-inspired desserts ready in about 85 minutes layers grated cassava (yucca), grated fresh coconut, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups grated cassava (yucca)
- 1 cup grated fresh coconut
- 1 cup brown sugar
- 1 cup evaporated milk
- 4 tbsp, melted butter
- 1 tsp, freshly grated nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (optional) raisins
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and grease an 8x8-inch baking dish with butter.
- Step 2: In a large mixing bowl, combine 3 cups grated cassava, 1 cup grated fresh coconut, 1 cup brown sugar, and 1/2 cup raisins if using. Mix thoroughly.
- Step 3: In a separate bowl, whisk together 1 cup evaporated milk, 4 tbsp melted butter, 1 tsp freshly grated nutmeg, 1 tsp vanilla extract, and 1/4 tsp salt.
- Step 4: Pour the liquid mixture into the cassava mixture and stir well to combine into a moist batter.
- Step 5: Transfer the batter to the prepared baking dish, smoothing the top with a spatula.
- Step 6: Bake in the preheated oven for 60-70 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Step 7: Allow to cool slightly before cutting into squares and serving warm or at room temperature.
Frequently asked questions
How long does Cassava and Coconut Pone with Nutmeg take to make?
Total time is about 85 minutes (15 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cassava and Coconut Pone with Nutmeg?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cassava and Coconut Pone with Nutmeg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cassava and Coconut Pone with Nutmeg for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cassava and Coconut Pone with Nutmeg?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
