Cassava Pone

Delicious, gooey, and perfectly spiced Guyanese cassava pone. Enjoy it with your favorite refreshing drink!

📝 Ingredients

• 3 lbs peeled and grated cassava (or 3 lbs frozen grated cassava, thawed) see note below
• 1 cup grated coconut (or 1 cup frozen grated coconut, thawed)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon black pepper
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract or Caribbean mixed essence
• 1 1/2 cups brown sugar
• 6 tablespoons softened butter (use non-dairy butter for a vegan option)
• 3 cups evaporated milk (equivalent to two 12oz tins, or use coconut milk for a vegan option)
• 1 teaspoon butter to coat the baking pan

👨‍🍳 Instructions

1. 11. Preheat your oven to 350°F. Grease a baking pan of your choice with butter, I recommend a 10in for thicker pone or 9x13in for thinner pone.
2. 22. Combine Ingredients (Fresh): If using fresh ingredients, peel and grate the cassava and coconut. Set them aside in a large mixing bowl.
3. 33. Combine Ingredients (Frozen Substitution): If using frozen grated coconut or frozen grated cassava, thaw them completely before starting. Place the thawed cassava (3 lbs) and coconut (1 cup) into a large, deep mixing bowl.
4. 44. Add the brown sugar, softened butter, ground cinnamon, freshly grated nutmeg, black pepper, vanilla extract, and almond extract to the bowl with the cassava and coconut.
5. 55. Mix all the contents well using a whisk or wooden spoon until evenly combined.
6. 66. Pour in the evaporated milk (or coconut milk for the vegan option) and mix gently to fully combine the liquid into the cassava mixture.
7. 77. Pour the mixture into your prepared baking pan. Bake for approximately 60 minutes to a little over an hour. If you’d like to top more brown, turn on the broiler at 525 degrees for 3-5 minutes, checking it often. The pone is done when a tester inserted comes out mostly clean and the top is golden brown. A little stickiness on the toothpick is normal for casasva pone.