| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 395 | 15g | 10g | 61g |
| sugars | fibre | protein | salt |
| 37g | 3g | 3g | 0.10g |
There’s something undeniably comforting about pulling a classic dish out from your arsenal of delectable recipes. When it comes to the delightful nostalgia of cooking, my heart always reaches out to the wholesome simplicity of the Midwest. And this vegetable-based Cassava Pone recipe, is a new, exotic twist to that simplicity that I absolutely love.
A Comforting Taste of the Tropics
Traditionally, Cassava Pone hails from the enchanting region of the Caribbean, but its hearty, filling nature aligns remarkably well with the ethos of my Midwestern roots. Made with naturally gluten-free cassava, this dish is a myriad of eclectic flavors. It’s predominantly sweet yet subtly savory, a melange that harmoniously echoes the unique cuisine of Nebraska. The grated cassava and coconut bring in a tropical vibe, acutely reminding you of the Caribbean, while the familiar warmth of spices place you back in your snug and cozy kitchen.
Although this pudding-like dessert shares a semblance with a traditional carrot cake or zucchini bread, the Cassava Pone stands out with its unique composition and delicate sweetness. Serve it up with a steaming mug of Midwestern apple cider or pair it with a bowl of old-fashioned apple crisp for a perfectly balanced dessert feast.
Health Benefits Of Cassava Pone
Rooted in indulgence, this Cassava Pone doesn’t shy away from its health benefits. Not only is cassava a rich source of Vitamin C and beneficial antioxidants that promote overall health, but it is also packed with dietary fibers that help maintain a healthy digestive system. Combined with the nutritious goodness of coconuts, rich in healthy fats and fibers, and raisins, a great source of iron and antioxidants, this dish provides you with a sweet retreat without compromising on health.
So whether you’re gathered around the dining table for a Sunday family dinner or hosting a grand holiday feast, this Cassava Pone recipe is sure to become a fond and welcomed tradition. Because after all, as we say in Nebraska: food is not just about nutrients and calories. It’s about sharing. It’s about honesty. It’s all about love.
What You’ll Need
- 2 cups grated cassava
- 1 cup grated coconut
- 1 cup brown sugar
- 1/4 cup butter, melted
- 1/2 cup whole milk
- 1/4 cup sweetened condensed milk
- 1/4 cup evaporated milk
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp salt
- 1/2 cup raisins
Method
Step One
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13 inch baking dish and set aside.
Step Two
In a large bowl, combine the melted butter and brown sugar. Stir until the sugar is completely dissolved.
Step Three
Add in the grated cassava, grated coconut, whole milk, sweetened condensed milk, and evaporated milk into the bowl. Mix well to incorporate all the ingredients together.
Step Four
Next, add the ground nutmeg, ground cinnamon, vanilla extract, almond extract, and salt to the mixture. Stir well to combine.
Step Five
Finally, add the raisins into the batter and stir to distribute them evenly throughout the mixture.
Step Six
Pour the mixture into the greased baking dish, spreading it out evenly.
Step Seven
Place the baking dish in the preheated oven and bake for about 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step Eight
Once finished baking, remove the cassava pone from the oven and let it cool in the dish for about 15 minutes before serving. Enjoy your delicious homemade Cassava Pone!
