The Ultimate Cassava Pone Recipe for Sweet Trini Cravings
There’s a certain magic in revisiting the flavours of your childhood. A kind of alchemy that happens when scent, memory, and tradition collide in your kitchen. For me, few dishes encapsulate that feeling quite like cassava pone.
Not quite a pudding, not quite a cake—pone lives in a category all its own. It’s dense yet silky, earthy yet sweet. And when made properly, it’s one of the most comforting, indulgent treats you’ll ever experience.
As someone who has spent decades exploring and mastering the rich culinary traditions of Trinidad & Tobago, I consider pone to be one of our most understated national treasures. It’s not flashy or elaborate. It doesn’t rely on fancy techniques or obscure ingredients. But it is layered with culture, resilience, and love. And that, to me, is the heart of Caribbean cooking.
That quiet sense of celebration—of history being passed on, one forkful at a time.
Today, I want to help you recreate that feeling. Whether you’re a Trini living abroad, a curious home cook exploring Caribbean cuisine, or someone simply craving a moist, moreish bite of nostalgia, this cassava pone recipe is for you.
It’s my own take on a beloved classic—streamlined for the modern kitchen, but steeped in authenticity. I’ll walk you through every step, share my shortcuts, and even include a few family secrets along the way. Trust me: by the time this is over, you won’t just have a pone in the oven—you’ll have a deeper connection to one of the Caribbean’s most beloved desserts.
Let’s get into it.
Mmm, pone. A sinfully sweet childhood memory. Not a pudding, not a cake, but something somewhere in between. Pones are usually made from root vegetables—you can also make them with carrots, sweet potatoes, and pumpkin. This time around, I decided to try my hand at the most popular local version made from cassava. Cassava is intriguing in that, although it appears excessively dry in its raw state, once baked, it melts and morphs into a wonderful ‘gelatinous gloop.’
As a lazy, modern lady, I decided to buy my cassava pre-peeled and frozen. I saved even more time by handing the duty of grating over to J. Boys as human food processors? Who knew! All I really had to do at this point was mix and stir. That’s the lovely thing about pone—it’s pretty much foolproof. The only thing you have to worry about is overbaking it. You don’t want it to dry out, as part of the decadence is the creamy, moist texture.
Follow these instructions to the tee, and your batter may seem slightly fluid when the oven timer goes off. Have no fear—as long as there is a good crust and the batter is more like firm jelly than milk, you should be alright. Make sure to let the pone cool completely before cutting. All will be well.
A Legacy in Every Slice
Cassava pone is more than just a dessert; it’s a slice of our heritage, a comforting embrace from generations past. This moist, spongy, coconut-flecked treat has graced our tables for decades, bringing families together over its rich flavours and textures. In this post, I’ll guide you through the journey of understanding, preparing, and perfecting this beloved dish.
What is Cassava Pone?
Cassava pone is a traditional Caribbean dessert, particularly cherished in Trinidad and Tobago. It’s a dense, pudding-like confection made primarily from grated cassava and coconut, infused with a medley of spices. The result is a harmonious blend of sweet, spicy, and creamy flavours that dance on the palate. Unlike typical cakes or puddings, cassava pone occupies a unique space in the dessert world, offering a texture that’s both chewy and moist.
A Brief History: The Cultural Roots of Cassava Pone
Cassava, also known as yuca or manioc, has deep roots in Caribbean cuisine, introduced by indigenous peoples long before colonial times. Its resilience and versatility made it a staple, leading to the creation of various dishes, with cassava pone being a standout. Traditionally, this dessert was prepared during special occasions and communal gatherings, symbolising unity and shared heritage. The incorporation of coconut and spices reflects the rich tapestry of cultural influences that have shaped Caribbean culinary traditions.
Ingredients Breakdown: What You’ll Need & Why
To embark on this culinary journey, gather the following ingredients:
- Cassava (1 lb, grated): The star of the dish, providing the unique texture and subtle flavour.
- Brown Sugar (1¼ cups): Adds sweetness and a hint of molasses depth.
- Nutmeg or Mace (½ tsp): Imparts warm, aromatic notes.
- Dried Coconut Flakes (½ pack): Enhances the coconut flavour and adds texture.
- Hot Water (2 cups): Helps in blending and achieving the desired batter consistency.
- Coconut Milk (1 cup): Lends creaminess and enriches the coconut essence.
- Melted Butter (2 tbsp): Adds richness and aids in achieving a moist texture.
- Raisins (½ cup, optional): Introduce bursts of sweetness and chewiness.
- Salt (½ tsp): Balances and enhances all the flavours.
- Ginger (1 tsp): Offers a zesty kick, complementing the sweetness.
- Cinnamon (1 tsp): Adds warmth and depth.
- Vanilla (1 tsp): Rounds out the flavour profile with its sweet aroma.
For those with limited access to fresh cassava, frozen pre-peeled cassava is a convenient alternative without compromising the dish’s integrity.
The Texture Secret: How to Get It Moist, Not Mushy
Achieving the perfect texture is paramount. Here’s how:
- Grating Consistency: Finely grated cassava ensures even cooking and a smooth texture.
- Moisture Balance: While the batter might seem slightly fluid post-baking, it sets upon cooling. Avoid the temptation to overbake; a firm crust with a jelly-like centre is ideal.
My Favourite Tools for Making Cassava Pone
Looking to make your cassava pone experience smoother and stress-free? These are my go-to kitchen essentials that help me get the job done—especially when I’m short on time!
(As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting TriniGourmet!)
1. Grater with Safety Handle
Skip the scraped knuckles—this box grater is sturdy, safe, and ideal for prepping root veg like cassava. Shop it on Amazon
2. Frozen Grated Cassava (if available in your region)
Prefer skipping the grating altogether? Look for pre-grated frozen cassava for a time-saving shortcut!
3. Non-Stick Baking Pan
To get that perfect crust without sticking, I swear by this non-stick pan. It’s also easy to clean.
Get the pan here
4. Mixing Bowl Set with Pour Spouts
These nesting bowls with spouts make it easier to mix and pour your batter without the mess.
Shop the set
5. Measuring Cups & Spoons Set
Accuracy is key—especially with spices and liquids. This set is simple, durable, and a must-have.
Buy now
6. Silicone Spatula Set
Great for mixing and scraping every last bit of batter from the bowl—these are heat resistant too!
Check them out
7. Dried Coconut Flakes
If you can’t find fresh or frozen grated coconut, these unsweetened flakes do the job beautifully.
Add to cart
8. Caribbean Spices Bundle (Cinnamon, Nutmeg, Ginger)
Bring your pone to life with authentic spice blends. This Caribbean-inspired bundle has it all.
Order the spice bundle
Step-by-Step Cassava Pone Recipe
Here’s my tried-and-true cassava pone recipe, passed down and perfected with a few lazy-modern-lady twists. Trust me—if I can do it with frozen cassava and a helper named J doing the grating, so can you!
Trinidad Cassava Pone
Ingredients
- 1¼ cups brown sugar
- 1 lb. raw cassava grated
- ½ tsp. nutmeg or mace
- ½ pack dried coconut flakes approx. 2-3 oz
- 2 cups hot water
- 1 cup coconut milk
- 2 tbsp. melted butter
- ½ cup raisins optional
- ½ tsp. salt
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
Instructions
- Combine the grated cassava with the milk, sugar, and spices in a large bowl. Mix well.
- Add raisins (if using), coconut flakes, hot water, and melted butter.
- Stir briskly and taste to check sweetness. Add more sugar if needed.
- Pour into a greased Pyrex or baking dish. (I used a dark non-stick pan, so I lowered my oven from 375°F to 350°F.)
- Bake at 375°F (190°C) for 45–50 minutes, until the top is golden and there’s a firm crust.
- Let it cool completely before slicing into squares or diamonds.
Notes
Serving Suggestions: From Tea Time to Sunday Tables
Cassava pone isn’t just for dessert. It’s a vibe. A moment. A mood. Serve it:
- With afternoon tea or coffee, especially on a rainy day when you need a sweet pick-me-up.
- As a post-Sunday-lunch treat, when the house is full and laughter’s in the air.
- With a dollop of vanilla ice cream or whipped cream—not traditional, but decadently divine.
- At room temperature or chilled from the fridge. The flavours deepen overnight!
Variations to Try (Without Losing the Magic)
Once you’ve mastered the classic cassava pone recipe, feel free to make it your own:
- Add pumpkin or sweet potato alongside cassava for extra depth.
- Swap raisins for chopped dates or cranberries for a twist of tartness.
- Spice it up with a dash of clove or allspice.
- Drizzle with a spiced rum glaze if you’re feeling fancy and festive.
Remember: cassava pone is forgiving. It’s a gentle reminder that not all baking has to be exact or fussy.
Troubleshooting: Don’t Panic, Just Adjust
- Pone too dry? You may have overbaked it or used too little liquid. Next time, reduce baking time slightly or increase your coconut milk.
- Too wet? It may need a few extra minutes in the oven. Make sure your oven was fully preheated.
- Too bland? Cassava is mild, so make sure your spice and sugar levels suit your taste. Don’t be afraid to adjust.
- Top not browning? Move your dish up a level in the oven or turn on the broiler for a final 1–2 minutes (but watch closely!).
Legacy & Love: Why This Dish Deserves to Be Passed On
There’s something deeply nostalgic about cassava pone. For me, it’s the sound of foil being unwrapped at family gatherings, the scent of cinnamon wafting from the kitchen, and the slight stickiness of a square being passed around.
It’s not just food—it’s storytelling, shared history, and survival.
In our fast-paced world, there’s something beautifully grounding about returning to dishes like these. They remind us that not everything needs to be rushed or reinvented. Some things are perfect just the way they are—simple, soulful, and made with love.
Now that you’ve unlocked the secret to making cassava pone—your kitchen might just become the new family gathering spot. Ready to sweeten the deal? Grab my free eBook, “7 Sweet Trini Treats,” featuring this recipe and other mouth-watering delights that’ll have everyone knocking at your door.