Coconut and Cassava Pone with Warm Spices
A moist traditional Trinidadian dessert combining grated cassava, coconut, and warm spices baked to perfection. This caribbean-inspired desserts ready in about 75 minutes layers grated cassava (yuca), 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
- 2 cups grated cassava (yuca)
- 1 cup grated fresh coconut
- 1 cup brown sugar
- 1 cup evaporated milk
- 4 tbsp, melted unsalted butter
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine 2 cups grated cassava, 1 cup grated fresh coconut, and 1 cup brown sugar, mixing until evenly distributed.
- Step 2: Stir in 1 cup evaporated milk, 4 tbsp melted unsalted butter, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp vanilla extract, and 1/4 tsp salt. Mix thoroughly until a thick batter forms.
- Step 3: Sprinkle 1 tsp baking powder over the batter and fold gently to incorporate without deflating the mixture.
- Step 4: Grease an 8-inch square baking dish and pour the batter evenly inside. Smooth the top with a spatula.
- Step 5: Bake for 45 minutes to 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Step 6: Remove from the oven and allow to cool slightly before slicing into squares. Serve warm or at room temperature for a comforting Caribbean treat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut and Cassava Pone with Warm Spices take to make?
Total time is about 75 minutes (15 min prep + 60 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 Coconut and Cassava Pone with Warm Spices?
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 Coconut and Cassava Pone with Warm Spices?
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 Coconut and Cassava Pone with Warm Spices 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 Coconut and Cassava Pone with Warm Spices?
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.
