This recipe is a Caribbean dessert, a delicious cassava, pumpkin and coconut treat. It’s very simple to put together, just combine all of the ingredients and put into a pan and bake. That’s it!
It is great warmed up with your favorite cup of coffee or tea. The blend of spices in this recipe give the dessert an aromatic and pleasant smell. My kitchen was smelling really nice afterwards! 😀
This recipe normally calls for 1 cup of grated coconut and 1 1/2 cups of coconut milk, but I left it out as I have allergies to coconut 😭 so for the milk I replaced it with unsweetened almond milk. If you want to make it even more lower in carbs, add more grated coconut and pumpkin puree and less cassava. It’s 14g netcarb per 1 cup of pumpkin puree. As you see here, cassava is not keto or low carb, however, it is a root vegetable, and if you have a cheat meal once a week, this dessert won’t harm you, especially if you only have one slice. Keep in mind, you’re using sweeteners in this recipe and not real sugar so overall it’s a pretty healthy dessert.
I highly recommend this dessert! Let me know in the comments if you enjoyed it too!
Paleo Cassava Pone Recipe
Click on the links to see which ingredients I use.
Ingredients:
- 4 cups grated cassava, frozen, room temperature
- 1 cup grated coconut (I used frozen)
- 1/2 cup mashed pumpkin (I used canned, organic puree)
- 1 1/4 cup sweetener (add another 1/4 cup if you like really sweet), Erythritol & Monk Fruit blend
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6-8 tablespoon oil or butter, softened (I used Ghee)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (I didn’t have this on hand so I left this out)
- 1 1/2 cups coconut milk or nut milk (I used unsweetened almond milk, again, because I have allergies)
You can see the original/authentic recipe here on this website: https://www.simplycaribbean.net
Instructions:
- Preheat oven to 325F.
- Grease your baking pan and set aside.
- Blend the coconut milk and grated coconut together. In my case, I skipped this step. Set aside.
- In a large bowl combine all the ingredients and mix well.
- Pour the mixture into greased baking pan. Place on the center rack and bake uncovered for one hour at 325°F degrees followed by an additional 45 minutes at 350°F. I set my timer for each.
- Look for firmness. It shouldn’t by shaky or wobbly but firm to the touch.
- Bake for a final additional 10-15 minutes more, at 375°F if you want more golden brown on the surface.
