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While visiting (or living) in Belize you often come across kids or adults that over cookies and cakes for sale on the streets. For instance, there's that famous cinnamon roll man in Punta Gorda, or the guy the sells delicious cakes oven-warm on the main drag on Caye Caulker. His cakes are so popular, he barely makes it to the split, before he's sold out for the day.

Here's a recipe of a Coconut Pone that will delight all your loved ones!

What you need to prepare:

1 1/2 cups cornmeal
1 cup coconut, finely grated
1 cup rice, cooked tender and cooled
1/2 cup sugar
3/4 tsp. nutmeg
3/4 tsp. cinnamon powder
2 tsp. vanilla essence
1/4 cup raisins
1 tsp. ginger root, grated
1 Tbsp. soft margarine



Preheat oven to 350° F/180°C.
Grease a 22cm x 22cm x 5 cm / 9" x 9" x 2" baking pan.
In a bowl, add cornmeal, coconut, rice, sugar, nutmeg, cinnamon, vanilla and raisins.
In another bowl, combine Grace Coconut Milk and ginger. Stir briskly into cornmeal mixture to avoid lumps.
Scrape mixture into prepared baking pan and dot with margarine.
Baker until a skewer inserted in the centre comes out clean.

Serving Suggestions: Cool completely and serve with a sauce of your choice.

Preparation Time: 25 minutes
Cooking/Baking Time: Baking Time: 2 hours
Serves/Yields: 12 slices

Notes: To cook soft rice: add an extra 1 cup of water to the suggested amounts on the package. Leftover rice may be used but reheated with 1 cup water to soften.

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