Cassava Pone

Cassava Pone
  • Gluten-free
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Dessert
  • Special occasion
  • African
  • Caribbean
  • 1 hour or less
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A low phosphate and low potassium treat to be enjoyed occasionally.


250g peeled and grated cassava

100g fresh peeled and grated pumpkin (or squash such as butternut)

100g unsalted butter, melted

100g soft brown sugar or golden caster sugar

½ teaspoon ground nutmeg

A dash of Angostura bitters

2 teaspoons vanilla extract

100ml Cointreau (or brandy, semi-sweet wine or non-alcoholic wine if preferred)

50ml water


  1. Step 1

    Preheat the oven to 180°C/ 160°C fan/ gas mark 4. Mix the cassava and pumpkin in a bowl to combine.

  2. Step 2

    Add the melted butter, sugar, nutmeg, Angostura bitters and vanilla extract to the cassava and pumpkin and mix thoroughly. Add the Cointreau and water to the mixture and stir to combine.

  3. Step 3

    Place in a small, greased baking tin or dish (approximately 5cm deep) and press the mixture into the tin with the back of a spoon.

  4. Step 4

    Bake for 30 to 40 minutes until the top is brown and firm to touch. Allow to cool and cut into six portions.

Food facts

The cassava and sugar are the main sources of carbohydrate in this dish and the values have been provided for those who have trained in insulin adjustment.

Although this recipe does contain some potassium, overall, when keeping to the portion size suggested, this recipe is low in potassium and can be enjoyed on special occasions as part of a low potassium diet. Bear in mind that this Cassava Pone has been adapted for a low potassium diet; other Cassava Pone recipes found in recipe books or online may be high in potassium.

This recipe is low in phosphate, so can be enjoyed as an occasional treat part of a low phosphate diet.

Use a vegan alternative to butter to make this dish suitable for a vegan diet.

This recipe is high in fat and sugar, therefore, enjoy in small amounts and only occasionally.

Once cooked and cooled, store in an airtight container for up to 3 days. Alternatively, cut into portions and freeze.