Sweet Cassava Pone with Coconut and Nutmeg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A moist, dense Trinidadian cassava pone infused with fragrant spices and coconut, served as a traditional dessert or snack. This caribbean-inspired desserts ready in about 80 minutes pairs grated cassava (yucca), grated fresh coconut, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (9 ratings) Prep: 20 min Cook: 60 min Serves 8 Caribbean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a large mixing bowl, combine 3 cups grated cassava, 1 cup grated fresh coconut, and 1 1/2 cups brown sugar.
  2. Step 2: In a separate bowl, whisk together 1 cup evaporated milk, 1/2 cup melted butter, 3 beaten large eggs, and 1 tsp vanilla extract until smooth.
  3. Step 3: Pour the wet ingredients into the cassava mixture and stir to combine thoroughly.
  4. Step 4: Add 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Mix well until batter is uniform.
  5. Step 5: Grease an 8x8-inch baking dish and pour the batter evenly into it. Bake for 60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Step 6: Let the cassava pone cool for 15 minutes before slicing and serving warm or at room temperature.

Frequently asked questions

How long does Sweet Cassava Pone with Coconut and Nutmeg take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweet Cassava Pone with Coconut and Nutmeg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated cassava (yucca) from drying out.

Can I substitute ingredients in Sweet Cassava Pone with Coconut and 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 Sweet Cassava Pone with Coconut and 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 Sweet Cassava Pone with Coconut and 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.

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