Papa Leo's Cassava Pone Recipe

Indulge in Papa Leo's Cassava Pone, a heartwarming West Indian dessert passed down through generations! This recipe transforms cassava (also known as manioc or yuca), a staple food of the Caribbean's indigenous people, into a creamy, subtly sweet treat. Made with fine cassava flour (farine), this pone boasts a delightful texture and unforgettable flavor. Perfect for a special occasion or a comforting weeknight dessert.

Prep Time 15 mins
Cook Time 60 mins
Calories 393 kcal
Protein 5g
Rating 4.0 (1 Reviews)
Papa Leo's Cassava Pone 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Papa Leo's Cassava Pone

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How to Make Papa Leo's Cassava Pone

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch casserole dish.
  2. In a large bowl, whisk together the melted butter, sugar, eggs, milk, coconut milk (if using), vanilla extract, nutmeg, cinnamon, and salt until well combined.
  3. Gradually add the cassava flour, mixing until a smooth batter forms. If the batter is too thick, add more milk, 1/4 cup at a time, until it reaches a pourable consistency. If it's too thin, add a tablespoon or two of flour.
  4. Pour the batter into the prepared casserole dish.
  5. Bake for 45-60 minutes, or until the pone is firm to the touch and golden brown on top. A toothpick inserted into the center should come out clean.
  6. Let the cassava pone cool completely in the dish before cutting into squares.
  7. Serve and enjoy! (Approximately 8-12 servings)

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

122g

Fat

42g

Carbs

18g

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