Best Papa Leos Cassava Pone Recipes

Jamaican Cassava Pone image

Provided by Michelle Blackwood, RN

Categories Dessert

Time 1h20m

Number Of Ingredients 13

1 pound cassava
2 cups coconut milk
2 teaspoons vanilla
1 teaspoon almond extract
1 cup all purpose gluten-free flour
1/2 cup coconut flakes
1 cup cane sugar
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon fresh ginger
1 teaspoon salt
1/2 cup raisins (optional)

Steps:

Preheat oven to 375 degrees F. Spray or light brush a baking pan with oil. Set aside.
Peel cassava and cut into small chunks. Add cassava chunks to a high-speed blender, add coconut milk, vanilla, and almond extract. Process until cassava looks crumbly but not smooth.
In a large bowl, combine flour, coconut flakes, sugar, baking powder, cinnamon, nutmeg, ginger and salt.
Add the cassava mixture and stir to combine. Dust raisins with flour and fold into batter.
Transfer the batter to a prepared pan and bake for about 1 hour. Cool completely and serve.

Nutrition Facts : Calories 287, Carbohydrate 40, Fat 13, Protein 3

Papa Leo's Cassava Pone image

Provided by WizzyTheStick

Categories Dessert

Time 1h

Yield 8 squares, 8 serving(s)

Number Of Ingredients 11

1/2 cup pumpkin
2 cups cassava (grated or farine)
1 cup sweet potato
1 cup coconut (grated)
1 cup granulated sugar
1/2 teaspoon white pepper
1 teaspoon ground cinnamon
1/4 lb margarine, melted
1 teaspoon vanilla essence
1/4-3/4 cup evaporated milk
1/4 cup golden sultana raisins

Steps:

Blend all ingredients together.
Pour into a buttered casserole dish and bake for 45 minutes in a moderate oven 350 degrees F until firm and medium brown.
Let cool.
Cut into squares and serve.
Use ½ cup of milk if the quality of the cassava is thick and starchy; if it is too thin use ¾ cup milk.
Just a guess on the servings-will update this info.

Nutrition Facts : Calories 393, Fat 19.1, SaturatedFat 8.5, Cholesterol 2.3, Sodium 162.9, Carbohydrate 55.6, Fiber 3.6, Sugar 30.5, Protein 2.6

Cassava Pone (Yuca Cake) image

Provided by Alica

Time 1h25m

Number Of Ingredients 10

4 1/2 cups grated cassava root (about 3lbs when weighed with skin on)
1/2 cup grated coconut (optional)
1 1/2 cups brown sugar
6 tbsp softened butter, use non-dairy for vegan option
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp mixed essence or 2 tsp vanilla extract
1 1/2 tsp almond extract
1/2 tsp black pepper
3 cups evaporated milk (2, 12oz tins) or coconut milk for vegan option

Steps:

Preheat oven to 350 degrees F.
Peel and grate cassava and coconut, set aside in a large mixing bowl. Frozen grated coconut may be used. Thaw completely before adding.
Add sugar, butter, spices and extract. Mix well.
Pour milk and mix to combine.
Pour mixture into a greased pan of choice. See notes for sizes
Bake about 60 minutes to a little over an hour.