Paynoose

Name: Paynoose
Prep time: 2 min
Cook time: 5 min
Ingredients: 1 lime; 1 can condensed milk ((14 oz)); 1 cinnamon stick or ¼ teaspoon ground cinnamon; 1 teaspoon grated ginger; Pinch flaky sea salt ((optional))

Paynoose, also known as paynuse, is a traditional Guyanese dessert made from curdled milk. This Caribbean treat blends sweet and creamy flavors with a tangy kick from lime juice. With this quick and easy method, you can enjoy this paynuse recipe in less than 10 minutes!

For more Guyanese desserts, try my Guyanese Baked Custard and Custard Block next.

Guyanese Paynoose

Paynoose was a childhood favorite of mine, but I avoided making it for years because I thought it was too complicated. The traditional method involves curdling fresh milk and cooking it down for what feels like forever.

Table of Contents[Show All]

Guyanese Paynoose
Why You’ll Love This Paynoose Recipe
What is Paynoose?
Ingredients for Paynoose
How to Make Paynoose
Storage
Tips for the Best Paynoose
Frequently Asked Questions
Paynoose

Then, I came across a viral reel that showed a simplified process using condensed milk, and it changed everything! Now, I can whip it up in minutes without all the fuss, and I’ve been making it this way ever since. (The nice, toasted finish on the stovetop was my mother’s idea!) It’s still sweet, creamy, and tangy—just way easier!

Why You’ll Love This Paynoose Recipe

A Simplified Process: With just a few ingredients and a couple of minutes in the microwave, you can whip up this delicious dessert without much fuss.
Beloved Caribbean Dessert:Paynoose has deep roots in Caribbean cuisine, with variations from Trinidad to Cuba.
Sweet Comfort Food: A cozy bowl of this provides the warmth of cinnamon and ginger, and the rich, indulgent texture of creamy custard.

What is Paynoose?

Paynoose, also called paynuse, is a traditional Guyanese dessert similar to dulce de leche cortada in Latin countries. Traditionally, it was made using cow colostrum (the cow’s first milk) or even spoiled cow’s milk.

The process involves curdling the milk with lime juice or another acidic ingredient, then cooking it down until the curds separate from the whey. Today, there are simplified versions that use condensed milk for a quicker, easier method without sacrificing the dessert’s signature creamy, tangy flavor.

Ingredients for Paynoose

This recipe uses condensed milk as the base, which gives the dish its rich, creamy sweetness while simplifying the traditional curdling process. The addition of lime juice, cinnamon, and ginger creates a balance of tangy, spicy warmth, adding layers of flavor to every bite without making the process too complicated.

Condensed Milk: This provides the sweet, creamy base for the paynoose. The thick consistency and high sugar content eliminate the need for additional sweeteners. It also gives the dish a smooth texture.
Lime: The lime juice adds a tangy, citrusy flavor that cuts through the sweetness of the condensed milk and balances the dish. It also traditionally helps to curdle fresh milk, though here we use it primarily to enhance the flavor.
Cinnamon Stick or Ground Cinnamon: Cinnamon brings warmth and depth to the dish, complementing the sweetness of the condensed milk and the spice from the ginger. The cinnamon stick infuses subtle flavor while ground cinnamon disperses evenly throughout the dessert.
Grated Ginger: Ginger adds a spicy kick that brightens up the flavor and balances the richness of the condensed milk. It also balances the paynuse so it’s not too sweet.

See recipe card for quantities.

How to Make Paynoose

Zest and Juice Lime for Condensed Milk Mixture

First, I zest the lime and set the zest aside for later. (It adds a fresh burst of flavor at the end.) Then I juice the lime and combine the condensed milk and lime juice in a deep, microwave-safe container. Make sure to mix well to fully incorporate the lime juice. The acidity from the lime thickens the condensed milk slightly, giving it a creamier texture.

adding lime juice to condensed milk to make paynoose.

Microwave then Add Spices

Then microwave the mixture uncovered on high for one minute. Stir and then microwave for another minute.

Condensed milk after 2 minutes of microwaving.

cooked curds from microwaved condensed milk in a bowl

Once that’s done, I add the cinnamon and ginger. The spices give a nice warmth and depth to the dessert, balancing out the sweetness of the condensed milk.

a cinnamon stick in a bowl of condensed milk on a white counter.

Cook Paynuse over Medium Heat

I microwave it for one more minute, then transfer the paynoose to a pan on medium heat. This last step is key—cooking it for another 1-2 minutes gives it a slightly toasted flavor, which really brings everything together.

cooking paynoose in a pan on the stove top

Cool and Serve

Once it’s a little thicker and browned, I remove it from the heat and let it cool completely, or sometimes I chill it if I want to serve it cold. The zest goes on at the end for a nice bright finish.

Paynoose plated in a blue bowl sitting on a wooden charger plate with a green napkin to the left of the image

Storage

You can store leftovers in an airtight container in the fridge for up to 4 days. You can enjoy it cold out of the fridge or reheat it gently on the stove over low heat, stirring frequently.

Tips for the Best Paynoose

Use a deep container when microwaving. The mixture will bubble and expand, so using a deep microwave-safe container prevents overflow and keeps your microwave clean.
Stir between each microwave session. This ensures the mixture heats evenly and doesn’t develop hot spots, giving it a smooth texture.
Cook on medium heat in the pan. After microwaving, transferring the mixture to a pan over medium heat gives the paynoose its slightly toasted flavor. But make sure not to use high heat to avoid burning.
Let the paynoose cool before serving. This allows the flavors to meld together and the texture to set, especially if you plan to serve it chilled.
Experiment with spices. If you enjoy more spice or flavor, consider adding nutmeg or even a dash of vanilla essence to enhance the flavor profile.

Frequently Asked Questions

What texture should I look for at the end?

The paynoose should be thick, creamy, and slightly toasted after you finish cooking it in the pan. It won’t be fully smooth, as the ginger and spices create a bit of texture, but it shouldn’t be runny either.

Do I need to strain the mixture after microwaving?

No straining is necessary. The condensed milk will stay smooth, and the spices and zest are meant to remain in the mixture for flavor and texture. Just give it a good stir to ensure everything is evenly combined.

How thick should the paynoose be after cooking in the pan?

Look for a slightly thickened, creamy consistency that’s smooth but not runny. The paynoose should coat the back of a spoon and have a light, toasted flavor from the final cooking step.