A dense, sweet baked pudding made from grated cassava, coconut, pumpkin, and warm spices, with a chewy fudge-like texture when cooled.
Ingredients
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500g cassava, peeled and finely grated
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1 cup grated coconut
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1 cup grated pumpkin
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1 cup brown sugar
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1 cup coconut milk
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1 tsp cinnamon
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1 tsp nutmeg
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1 tsp vanilla essence
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Half tsp almond essence
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Pinch of salt
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2 tbsp coconut oil for greasing
Instructions
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1
Peel cassava and grate very finely. Squeeze out excess moisture.
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2
Mix grated cassava with coconut, pumpkin, brown sugar, coconut milk, and all spices.
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3
Add vanilla and almond essence and salt. Stir until everything is well combined.
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4
Pour into a greased baking dish and smooth the top with a spatula.
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5
Bake at 170C for one hour until the top is golden brown and the center is set.
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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.