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Guyanese Cassava Pone Recipe
Sally Mckenney

Guyanese Cassava Pone Recipe

A traditional Guyanese dessert made with grated cassava, coconut, warm spices, and evaporated milk. Moist, chewy, and perfectly spiced, this cassava pone is a true Caribbean classic.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 Slices
Course: Dessert, Snack
Cuisine: Caribbean, Guyanese
Calories: 250
Ingredients Video Notes

Ingredients
  

Main Ingredients

  • 2 cups cassava (grated)
  • 2 cups coconut (grated)
  • ½ cup sugar
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoons ginger (grated)
  • 1 can evaporated milk
  • 1 teaspoon vanilla essence
  • 1 teaspoon nutmeg (grated)
  • 1 teaspoon cinnamon powder

Video

Notes

Required Kitchen Tools

When making Guyanese cassava pone, the right tools will make your process much smoother. Here's what I recommend:
  • Mixing Bowls: For combining cassava, coconut, and spices.
  • Grater or Food Processor: To finely grate cassava, coconut, and ginger.
  • Measuring Cups & Spoons: For precise ingredient measurements.
  • Whisk or Wooden Spoon: To mix everything together until smooth.
  • Baking Pan: A non-stick or lightly greased pan to bake the pone.
  • Oven: Preheated to the right temperature for even baking.
  • Toothpick or Cake Tester: To check doneness at the end.
With these tools in hand, you’re set to create the perfect chewy, golden-brown cassava pone that fills your kitchen with irresistible Caribbean aromas.