Cassava pone is a dense, chewy baked Caribbean pudding of grated cassava, coconut, sugar, and warm spices (cinnamon, nutmeg, sometimes raisins and ginger). It shares its very name and form with the Black Southern sweet potato pone and corn pone — 'pone' itself being a word of Indigenous Algonquian origin absorbed into both Caribbean and Black American Southern cooking.
Cassava pone is a holiday and Sunday dessert across the Caribbean, and the shared word 'pone' makes the Black American connection unmistakable — the Caribbean cassava pone and the Black Southern sweet potato pone are siblings, both dense baked puddings of a provision crop, coconut or milk, and warm spice.
Cassava pone is a sweet treat, and APEX names it honestly as one — but it is more wholesome than processed Western desserts: grated cassava brings fiber, potassium, and resistant starch, and coconut adds magnesium and medium-chain fats. The warm spices contribute antioxidant polyphenols. The honest guidance is to reduce the sugar and treat it as an occasional, baked (not fried) dessert.
Peel and finely grate cassava; mix with grated coconut, coconut milk, brown sugar, melted butter, cinnamon, nutmeg, vanilla, and raisins. Pour into a greased pan and bake until set and golden-brown on top, about an hour.
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