Cassava Pone

Name: Cassava Pone
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8 servings
Cuisine: Barbadian
Ingredients: 500g cassava, peeled and finely grated; 1 cup grated coconut; 1 cup grated pumpkin; 1 cup brown sugar; 1 cup coconut milk; 1 tsp cinnamon; 1 tsp nutmeg; 1 tsp vanilla essence; Half tsp almond essence; Pinch of salt; 2 tbsp coconut oil for greasing

Cassava Pone (kah-SAH-vah PONE)

Baked Cassava and Coconut Pudding

⏱ Prep Time 1 hour 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 320 kcal

A dense, sweet baked pudding made from grated cassava, coconut, pumpkin, and warm spices, with a chewy fudge-like texture when cooled.

Nutrition & Info

Protein 3.0g

Carbs 50.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Equipment Needed

baking dish grater mixing bowl oven

Presentation Guide

Vessel: baking dish or plate

Garnishes: cinnamon dusting

Accompaniments: served alone or with ice cream

Ingredients

500g cassava, peeled and finely grated
1 cup grated coconut
1 cup grated pumpkin
1 cup brown sugar
1 cup coconut milk
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla essence
Half tsp almond essence
Pinch of salt
2 tbsp coconut oil for greasing

Instructions

1
Peel cassava and grate very finely. Squeeze out excess moisture.
2
Mix grated cassava with coconut, pumpkin, brown sugar, coconut milk, and all spices.
3
Add vanilla and almond essence and salt. Stir until everything is well combined.
4
Pour into a greased baking dish and smooth the top with a spatula.
5
Bake at 170C for one hour until the top is golden brown and the center is set.
6
Let cool completely before cutting. The pone becomes firmer and more fudge-like as it cools.

💡

Did You Know?

The best cassava pone is said to be chewy and dense, not cakey. If it is fluffy, something has gone wrong.

Chef's Notes

Equipment Tips

baking dish
grater
mixing bowl
oven

Garnishing

cinnamon dusting

Accompaniments

served alone or with ice cream

The Story Behind Cassava Pone

Cassava pone connects Barbadian cuisine directly to its African heritage, where cassava-based dishes are foundational. Enslaved Africans brought their knowledge of cassava preparation to Barbados and created this sweet baked pudding using the starchy root combined with coconut and local spices. The dense, fudge-like texture is intentional and prized, setting cassava pone apart from lighter European-style baked goods. This humble dessert remains a beloved treat sold at bakeries and roadside stalls across the island.

🕐 Traditionally enjoyed afternoon snack and dessert 📜 Origins: African-Barbadian heritage

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