Delightfully Cozy Caribbean Cassava Pone (Spiced Pudding Bars)

Caribbean Cassava Pone – oh, what a joy it is to share this comforting, slightly gooey spiced pudding dessert with you! Each bite evokes tropical sunshine and warm family gatherings. Welcome—thank you for being here! If you’re loving these recipes, don’t forget to subscribe by email for more every week.

Overview of Recipe Content

This Caribbean Cassava Pone is a dense, warmly spiced dessert perfect for cozy evenings, afternoon tea, or serving alongside ice cream for a delightful treat. You’ll adore its coconutty richness, autumn-inspired spices, and that satisfyingly chewy texture. It’s naturally gluten-free and can be adapted for extra sweetness or added veggies like sweet potato or pumpkin.

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Ingredients (yields about 18–20 bars)

• 2 cups grated cassava (fresh or thawed frozen)
• 1 cup grated coconut
• ½–1 cup brown sugar (to taste)
• ¾–1 cup coconut milk or evaporated milk
• ½ cup melted butter (or margarine)
• Optional mix-ins:
  • ½ cup grated pumpkin or sweet potato
  • ½ cup raisins
• Spices:
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • Pinch of salt
  • Dash of black pepper
• 1 tsp vanilla extract
• ½ tsp baking powder (optional, for lightness)

Tools needed:

• Large mixing bowl, 9×13-inch baking dish, grater (if grating yourself), whisk or spoon, measuring cups/spoons.

Substitutions & additions:

• Swap coconut milk for almond or dairy milk.
• Use dark or light brown sugar.
• Add chopped nuts or your favorite dried fruit.

How to Make Caribbean Cassava Pone

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1. Preheat & prep
   Preheat oven to 350°F (175°C). Grease the baking dish.
2. Combine dry ingredients
   In a large bowl, mix grated cassava, grated coconut, sugar, spices, salt, pepper, raisins (if using), and baking powder.
3. Add wet ingredients
   Whisk together milk, melted butter, and vanilla, then pour into the cassava mixture. Stir until evenly combined. Fold in grated pumpkin/sweet potato if desired.
4. Bake to perfection
   Spread batter evenly in the dish. Bake 45–55 minutes, until the top is golden and the edges pull away slightly. A toothpick should come out mostly clean with tiny moist crumbs.
5. Cool & cut
   Let it cool fully before slicing into 18–20 bars. This step helps them firm up and makes clean cuts!

What to Serve with Caribbean Cassava Pone

This treat is delightful on its own, but here are some lovely accompaniments:

• Vanilla ice cream or coconut gelato
• A steaming mug of spiced chai or ginger tea
• Dollops of whipped cream or coconut cream
• Sliced mango or fresh berries for brightness

Tips for Making It Perfect

• Moisture check: Grated cassava texture varies; add a splash of milk or a bit more coconut if it seems too dry.
• Sugar tweak: Adjust sweetener to your taste—start low, taste the batter.
• Make ahead: It holds beautifully for up to 3 days at room temperature or a week in the fridge.
• Freeze-friendly: Wrap individual bars in plastic and freeze up to 3 months.

Storage Instructions

• Room temp: Airtight container, up to 3 days.
• Refrigerator: Up to 7 days, stored airtight.
• Freezer: Individually wrapped, up to 3 months. Thaw or microwave before serving.

General Information

Cassava Pone hails from Caribbean and West African traditions, often made with coconut, spices, and sometimes sweet potatoes or pumpkin. Each family has their own legendary version! It’s a holiday favorite and a staple at community gatherings.

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Frequently Asked Questions

Can I use dried grated coconut?

Yes! Rehydrate by soaking for 5–10 minutes in warm water, then drain well before using.

Is cassava safe to eat raw/grated?

Fresh cassava must be cooked or processed before consumption. Grating and baking fully cooks and neutralizes any substances, making this recipe perfectly safe.

Can I make it vegan?

Absolutely: use plant-based butter and milk. It stays rich & flavorful!

Why is there pepper in the recipe?

A small dash of black pepper elevates the sweet spices and adds depth—classic in Caribbean desserts.

Can I use frozen cassava?

Yes—just thaw and drain well. Squeeze any excess moisture for best texture.

Does baking powder matter?

No—but it adds slight lift. Omitting keeps it more dense.

Conclusion

This Caribbean Cassava Pone is a wonderfully cozy and irresistible dessert that’s sure to become a cherished favorite. If you loved these flavors, try our Scalloped Cassava and Cassava Pie next. Thank you for cooking along—share your photos and tag me on Pinterest @poulefrecipe! 🧡

Interactive Elements

I’d love to hear your thoughts! Leave a comment below, rate the recipe, or share a photo on Pinterest using @poulefrecipe—let’s make this a sweet success together!

Nutritional Information

Approximate per serving (1 bar):

Calories	Carbs	Protein	Fat	Sugar	Fiber
210 kcal	28 g	3 g	10 g	12 g	2 g

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