Trinidad Cassava Pone Recipe

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My granny’s Cassava Pone was legendary. Every Friday evening, she would bake batches of this delicious treat, and she sold them.

People would line up to buy her pone, and within an hour, she was completely sold out. Her secret recipe has always been a family favorite, and yes, it includes pumpkin!

Today, I’m sharing my granny’s beloved Trinidad Cassava Pone recipe, with all the tips you need to make it perfect.

What is Trinidadian Cassava Pone?

Cassava Pone is a dense, chewy, and flavorful Caribbean dessert in Trinidad and Tobago.

Made from grated cassava (a root vegetable also known as yuca), fresh coconut, pumpkin, and a mix of warm spices, cassava pone has a unique texture and an unforgettable taste.

Unlike cake, cassava pone doesn’t use flour, which gives it a more custard-like texture with a slight chewiness.

While variations exist across the Caribbean, Trinidad’s version of cassava pone often includes pumpkin and sweet potato, adding natural sweetness and extra richness to the dessert.

Choosing the Best Cassava for Pone

Firm Texture: Look for cassava that feels firm and heavy. Soft or mushy spots can indicate that the cassava is past its prime.

Smooth Skin: The skin should be smooth and free from blemishes or cracks.

Freshness: Fresh cassava has a mild, earthy scent. Avoid any cassava that smells sour or fermented, as this can affect the taste of your pone.

Prepare It Fresh: Once you’ve chosen good cassava, it’s best to peel, grate, and use it fresh. If you need to store it, keep it in a cool, dry place and use it within a couple of days.

Trinidad Cassava Pone Recipe

Ingredients

• 1 1/4 cups sugar
• 5 tablespoons butter, softened
• 3 1/4 cups grated cassava (about 2 large cassava roots)
• 3/4 cup grated coconut (fresh or unsweetened shredded coconut)
• 1/2 cup grated pumpkin
• 1/4 cup grated sweet potato
• 1 tablespoon cinnamon
• 1 tablespoon nutmeg
• 1/4 teaspoon ginger powder
• 1/4 teaspoon black pepper

Instructions

1. Prepare Your Ingredients

Peel and grate the cassava, pumpkin, and sweet potato. Grate the coconut if using fresh coconut.

2. Mix the Ingredients

In a large mixing bowl, cream together the butter and sugar until well combined.

Add the grated cassava, coconut, pumpkin, and sweet potato to the butter mixture. Stir until everything is evenly mixed.

Add the cinnamon, nutmeg, ginger, and black pepper. Mix thoroughly, making sure the spices are well incorporated into the mixture.

3. Pour into a Baking Dish

Grease a baking dish (about 9×9 inches) and pour in the cassava mixture, spreading it out evenly.

4. Bake the Pone

Preheat the oven to 350°F (175°C).

Place the baking dish in the oven and bake for 1 hour and 10 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

5. Cool and Serve

Let the cassava pone cool for at least 15-20 minutes before cutting it into squares. Serve warm or at room temperature and enjoy!

How Do You Know When Cassava Pone is Finished?

Cassava pone is done baking when the top is a beautiful golden brown and slightly firm to the touch.

The edges may pull away slightly from the sides of the baking dish, and a toothpick or knife inserted into the center should come out mostly clean, with only a few moist crumbs.

If the toothpick comes out with wet batter, bake for an additional 5-10 minutes and check again.

Storing Trinidad Cassava Pone

Room Temperature: If you plan to eat the pone within 1-2 days, you can store it at room temperature. Just cover it with plastic wrap or keep it in an airtight container.

Refrigeration: For longer storage, wrap the cassava pone in plastic wrap or place it in an airtight container and refrigerate. It will stay fresh for up to 5 days.

Freezing: To store cassava pone for longer, cut it into squares and place them in a freezer-safe container with parchment paper between each layer. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator and warm in the oven if desired.

What to Enjoy with Trinidad Cassava Pone

With Tea or Coffee: Cassava pone pairs perfectly with a warm cup of tea or coffee. Try it with Caribbean-style cocoa tea or spiced chai for a cozy treat.

Topped with Ice Cream: For a dessert twist, serve a warm slice of cassava pone with a scoop of vanilla or coconut ice cream.

Tropical Fruits: Serve with a side of fresh tropical fruits like mango, pineapple, or papaya for a refreshing contrast to the rich pone.

Drizzled with Coconut Cream: Add an extra layer of richness by drizzling coconut cream over your cassava pone for a creamy finish.

Tips for Making the Perfect Cassava Pone

To ensure your cassava pone comes out perfectly every time, keep these tips in mind:

Grate the Cassava Finely: Finely grated cassava helps the pone set better and gives it a smoother texture. Use a fine grater or food processor for best results.

Balance the Spices: Don’t skip the black pepper! Though it may seem unusual in a dessert, black pepper adds a subtle warmth that balances the sweetness and enhances the other spices.

Don’t Overbake: Cassava pone should be moist and chewy. Overbaking can make it dry, so keep an eye on the baking time and check for doneness as it gets close to the end.

Final Thoughts

Trinidad Cassava Pone is more than just a dessert; it’s a nostalgic taste of Caribbean tradition and family gatherings. This unique blend of cassava, coconut, pumpkin, and spices creates a dessert that’s both comforting and deeply flavorful.

More Caribbean Dessert Recipes

• Jamaican Bread Pudding
• Trini Coconut Drops Recipe
• Caribbean Coconut Tarts Recipe
• Old Fashioned Caribbean Sugar Cake Recipe