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Overhead view of cassava pone squares arranged on parchment, with one piece pulled forward.
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Cassava Pone

Cassava pone is a delicious baked dessert made with cassava, coconut and warm spices. There are many variations through out the Caribbean. This Guyanese version has added black pepper (a traditional ingredient) for a kick of heat.
Course Dessert
Cuisine Guyanese
Keyword best guyanese cassava pone recipe, can you freeze cassava pone, Cassava Pone, cassava pone ingredients, cassava pone recipe Guyana, cassava pone with sweet potato recipe, cassava pumpkin pone recipe, guyanese cassava pone, how to make cassava pone, how to make cassava pone guyana style
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 358kcal
Author Althea Brown

Equipment

  • Mixing Bowl
  • Box Grater
  • Baking Dish

Ingredients

  • 2 lbs grated cassava
  • 3 cups grated coconuts (About 2 coconuts)
  • 1 cup Demerara sugar (or brown sugar)
  • 1/4 cup softened butter
  • 2 teaspoons grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon black pepper
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Then in a medium mixing bowl, combine the grated cassava, grated coconut, Demerara (brown) sugar, butter, nutmeg, cinnamon, black pepper, vanilla extract and salt
  • Mix until everything is fully incorporated.
  • Then add the mixture into a greased loaf pan or similar baking dish and using an off-set spatula or a butter knife smooth the top of the mixture.
  • Place the pone on the middle rack of the oven and bake for 1.5 hours to 2 hours or until pone is deep brown in color and pulls away from the sides of the pan.
  • Remove from oven and let cool. Once pone is completely cools, cut into squares and Enjoy with some Mauby

Notes

  1. You may line your loaf pan with parchment paper. This makes it easy to remove the pone after baking. 
  2. 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.
  3. 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. I've also uses frozen grated cassava that I find at my local Asian market. 

Nutrition

Calories: 358kcal | Carbohydrates: 70g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 349mg | Fiber: 3g | Sugar: 27g | Vitamin A: 197IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg