Cassava Pone
This sticky delicacy may be savored at any time of year! It's created with freshly grated cassava, coconut, currents, and cherries, all mixed with cinnamon, nutmeg, cloves, and brown sugar in a fragrant mixture. The mixture is rather thick, thanks to a generous amount of vanilla extract, as well as a little flour and milk. Pone is usually baked in a big rectangle pan with a layer of brown sugar and seasoned coconut flakes on top. It's then sliced into exactly equal squares of delicious, gooey delight, which are best eaten while still warm.
Ingredient
- 4 cups grated cassava (I used Frozen)
- 1 cup grated coconut (I used frozen)
- 1/2 cup mashed pumpkin (I used canned)
- 11/4 cup white granulated sugar (add another 1/4 cup if you like really sweet)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6-8 tablespoon softened butter, (I used Vegan butter)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups coconut milk
Instructions
- Bring both cassava and coconut to room temperature (make sure it's totally defrosted)
- Preheat oven to 325 degrees.Grease your baking pan and set aside.
- Blend or mix together coconut milk and grated coconut together,set aside.
- In a large bowl combine all ingredients in the order listed above and mix well.
- Pour mixture into greased baking pan and place on center rack of oven and bake uncovered for one hour at 325 dgrees following another 45 minutes of baking at 350 degrees
- The finished product should be firm and not wobbly or shaking.
- If the top is not brown enough for you , bake for 10-15 minutes more, at 375 degrees
