TRINI CASSAVA PONE

Prep Time:

30–40 minutes
(Peeling, grating, mixing, and prepping ingredients)

Bake Time:

1 to 1½ hours
(Depending on thickness and pan choice)

Total Time:

1 hour 30 minutes – 2 hours 10 minutes

Ingredients:

• 4 cups grated cassava (about 2 lbs), peeled, washed, and finely grated

• 1½ cups grated sweet potato

• 2–3 cups blended or grated coconut (milk and husk combined, to preference)

• 1 cup grated pumpkin or pumpkin purée

• 2 tablespoons grated fresh ginger

• 1 teaspoon salt

• 1 tsp black pepper (optional)

• 2 teaspoons ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon ground allspice

• 1 teaspoon grated nutmeg

• 2 tablespoons vanilla extract

• 6 tablespoons melted butter

• ¾ cup brown sugar

• ¾ cup white sugar

Reduced Sugar Option:

• Use 3/4 cup brown sugar only and omit the white sugar.

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease your baking pan(s) of choice.

2. Prepare all ingredients by peeling, washing, and grating the cassava, sweet potato, coconut, pumpkin, and ginger.

3. In a large mixing bowl, combine:

   • Grated cassava

   • Sweet potato

   • Coconut

   • Pumpkin

   Mix well until evenly combined.

4. Add the sugar(s) and mix thoroughly to distribute evenly throughout the mixture.

5. Stir in the vanilla extract, melted butter, salt, and all spices. Mix until everything is fully incorporated and the mixture looks cohesive and well seasoned.

6. Pour the mixture into your prepared pan(s).

   • Pone can be baked in loaf pans, baking dishes, mini pans, muffin tins, cupcake pans, or on baking sheets -thickness will determine baking time.

7. Bake for 1 to 1½ hours, or until the pone is fully set, deeply golden, and a knife inserted in the center comes out mostly clean.

8. Allow to cool slightly before slicing and serving.

Samantha’s Serving Suggestions:

• Enjoy warm for breakfast with a hot cup of tea for a comforting, filling start to the day.

• Serve as a sweet afternoon snack or light dessert when you want something satisfying and homemade.

• Pone is hearty and rich, so a small slice goes a long way- perfect for sharing with family and friends.

• Tastes even better the next day once the flavors have had time to settle.

Trini Pone is one of those timeless Caribbean recipes that feels like home from the very first bite. Rooted in tradition, this hearty cassava-based treat brings together grated cassava, coconut, sweet potato, pumpkin, warming spices, and just the right touch of sweetness to create something both comforting and satisfying. It’s the kind of recipe that has been passed down through generations.

What makes pone so special is its texture and substance. Dense yet moist, rich but not overwhelming, it’s a dish that truly fills you up. Whether baked thick and indulgent or thinner with crisp edges, pone adapts beautifully to your preference, making it one of the most versatile traditional sweets in Caribbean cooking. No two pans of pone are ever exactly the same- and that’s part of its charm.

Pone can be enjoyed in so many ways. It’s perfect for breakfast alongside a hot cup of tea, offering a nourishing and grounding start to the day. It also shines as a sweet treat or afternoon snack, especially when you’re craving something homemade and comforting. Its hearty nature makes it incredibly satisfying, meaning a small slice goes a long way.

This recipe stays true to my family's tradition while allowing flexibility, whether you prefer a classic sweetness or a reduced-sugar version. Baked for special occasions, holidays, or simply because the craving hits, Trini pone is more than just a dessert- it’s a celebration of Caribbean flavors, and the joy of slowing down to enjoy something truly soulful.