Guyanese cassava pone is a sweet baked dessert made with grated coconut, grated cassava, and warm spices. This recipe is more true to the pone made by street vendors in Guyana, with a dense rich texture that allows you to fully enjoy the star ingredients–cassava and coconut.
Course Dessert
Cuisine Guyanese
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Prep Time 30 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 8
Calories 358kcal
Author Althea Brown
Equipment
Mixing Bowl
Box Grater
Baking Dish
Ingredients
2lbscassavagrated
1large coconutgrated (about 2 cups)
1cupdemerara sugar
1/4cupsoftened butter
2teaspoonsgrated nutmeg
1/2teaspoonof ground cinnamon
1teaspoonof vanilla essence
1tablespoonof black pepper
Instructions
Preheat oven to 350 degrees Fahrenheit
In a medium mixing bowl, combine cassava, coconut, brown sugar, butter, nutmeg, cinnamon, black pepper and vanilla essence
Mix together well until everything is fully incorporated
Place mixture into a greased baking dish and bake on the middle rack for 1 hour to 1 hour 20 minutes, or until pone is golden brown in color and pulls away from the sides of the pan
Remove from oven and let cool. Once pone cools, cut into squares
Coconut options: For this recipe feel free to use fresh, frozen or dried coconut flakes. If using dried coconut flakes, add 1/4 cup of coconut milk to the recipe. Also if using dried coconut flakes, pulse the flakes in the food processor to mimic grated coconut.Grating Cassava: You may use the grate (not small shred) side of a box grater for a smoothly grated cassava. Or you may cut your peeled cassava into cubes and blend it in a food processor until it is a smooth paste.