Cassava Pone Guyanese Recipe

Learn the Cassava pone Guyanese recipe here! It is a popular dessert in Guyana made with grated cassava, coconut, spices, and sweetened with brown sugar. Follow us through as we dish out the information.

Cassava Pone Guyanese Recipe

    Cassava Pone Guyanese

  • Cuisine: Guyanese
  • Category: Dessert
  • Prep Time:
  • Cook Time:
  • Servings: 16
  • Calories: 295 calories

About this recipe

Cassava pone is a delicious dessert that is popular in Guyana, and it's a dish that has been enjoyed for generations. It's made with grated cassava, which is a starchy root vegetable that is also known as yucca or manioc.

The cassava is mixed with grated coconut, brown sugar, spices, and other ingredients to make a batter, which is then baked in the oven until it's golden brown and cooked through. The end result is a moist and slightly chewy dessert that has a wonderful texture and a delicious, sweet flavor.

Cassava pone is often served at special occasions, such as weddings and holidays, but it's also a popular treat that can be enjoyed any time of year. It's a great way to use up cassava, which is a staple food in many parts of the world, and it's also a great way to satisfy a sweet tooth.

One of the things that makes cassava pone so special is the combination of flavors and textures. The cassava and coconut provide a slightly nutty and earthy flavor, while the brown sugar and spices add sweetness and warmth. It's a dessert that's both comforting and exotic, and it's sure to be a hit with anyone who tries it.

Recipe origin and background

Cassava pone is a traditional dessert that originated in Guyana, which is a country located on the northern coast of South America.

The recipe is believed to have been brought to Guyana by African slaves who were brought to the region during the colonial period.

Cassava, which is the main ingredient in the dish, is a root vegetable that is native to South America and has been a staple food in the region for thousands of years. The vegetable is rich in carbohydrates and other nutrients, which made it an important food source for people in the region.

Over time, cassava became a popular ingredient in many different dishes, including cassava pone. The recipe for the dessert has been passed down through generations of families in Guyana, and it remains a beloved and iconic dish in the country today.

Cassava pone is often served at special occasions, such as weddings and holidays, but it's also a popular treat that can be enjoyed any time of year.

It's a dish that has become an important part of Guyanese culture and cuisine, and it's a great example of how traditional recipes can be passed down through generations and continue to be enjoyed for years to come.

Why try this Cassava Pone Guyanese recipe?

There are several reasons why you should try making cassava pone:

  1. Unique and delicious taste: Cassava pone has a unique and delicious taste that's sure to impress anyone who tries it. The combination of cassava, coconut, brown sugar, and spices provides a comforting and satisfying flavor that's both familiar and exotic.
  2. Cultural experience: Making cassava pone is a great way to experience a taste of Guyanese culture. The dessert has been enjoyed in Guyana for generations and has become an important part of the country's cuisine.
  3. Easy to make: Despite its exotic flavor, cassava pone is actually quite easy to make. The recipe requires only a few simple ingredients and can be made in just over an hour.
  4. Nutritious ingredients: Cassava, which is the main ingredient in the dish, is a starchy root vegetable that's rich in carbohydrates and other nutrients. The dessert also contains grated coconut, which is a good source of healthy fats.
  5. Versatile: Cassava pone can be served as a dessert or a snack, and it's a great dish to bring to potlucks, parties, or other social gatherings.
Making cassava pone is a great way to expand your culinary horizons and try something new and delicious.

What does Cassava Pone Guyanese taste like?

Cassava pone has a unique and delicious taste that is both sweet and nutty. The grated cassava and coconut give the dessert a slightly chewy texture, while the brown sugar and spices provide a warm and sweet flavor.

The combination of cassava and coconut provides a subtle nutty flavor, while the brown sugar adds a rich sweetness to the dish. The spices, such as cinnamon, nutmeg, and ginger, provide a warm and aromatic flavor that perfectly complements the sweetness of the dish.

Cassava pone has a comforting and satisfying taste that is both familiar and exotic. It's a dessert that's sure to delight anyone who loves sweet and comforting treats, and it's a great example of the unique and delicious flavors of Guyanese cuisine.

What is in Cassava Pone Guyanese?

  • Fresh cassava: You'll need 2 pounds of fresh cassava, which is a starchy root vegetable that is commonly used in Caribbean and Latin American cuisine. The cassava should be peeled and grated before being mixed with the other ingredients.
  • Demerara sugar: This type of sugar is a light brown, coarse sugar that has a slightly molasses flavor. You'll need 1 1/2 cups of demerara sugar to sweeten the pone.
  • Evaporated milk: This is a canned milk product that has had most of the water removed. You'll need 1 can (12 ounces) of evaporated milk to add richness to the pone.
  • Butter: You'll need 1/2 cup of unsalted butter, melted, to help bind the ingredients together and add richness to the pone.
  • Cinnamon, nutmeg, and ginger: These spices are traditional flavorings for cassava pone and add warmth and complexity to the dish. You'll need 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger.
  • Salt: A pinch of salt helps to balance the sweetness of the pone and enhance the other flavors.
  • Eggs: You'll need 3 large eggs to help bind the ingredients together and give the pone structure.
  • Raisins (optional): If you like raisins, you can add 1 cup of raisins to the pone to add texture and sweetness.

Equipment required for this recipe

  • Grater: You'll need a grater to grate the fresh cassava. A box grater or a food processor with a grater attachment can be used as a substitute.
  • Mixing bowls: You'll need several mixing bowls to mix the ingredients together. Stainless steel or glass bowls are good options, but any large mixing bowls will work.
  • Whisk: You'll need a whisk to mix the eggs and other wet ingredients together. A fork can be used as a substitute if you don't have a whisk.
  • Measuring cups and spoons: Accurate measuring is important in baking, so you'll need measuring cups and spoons to measure the ingredients.
  • Baking dish: You'll need a baking dish to bake the pone in. A 9x13 inch rectangular baking dish is traditional, but a similar sized round or square dish can be used as a substitute.
  • Oven: The pone needs to be baked in the oven, so you'll need an oven that can be preheated to 350°F.

How to make Cassava Pone Guyanese

Ready for a rich and flavorful dessert? Try this authentic cassava pone Guyanese recipe! Learn how to make this traditional treat with our easy-to-follow guide.


  • 4 cups grated cassava (fresh or frozen)
  • 1 cup grated coconut
  • 1 1/2 cups brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup melted butter
  • 1/4 cup evaporated milk
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract


  1. Preheat the oven to 350°F (180°C).
  2. Grease a 9x13 inch baking dish with butter or oil.
  3. In a large bowl, combine the grated cassava, grated coconut, brown sugar, cinnamon, nutmeg, ginger, and salt. Mix well.
  4. In a separate bowl, whisk together the melted butter, evaporated milk, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until everything is well combined.
  6. Pour the mixture into the greased baking dish and smooth out the surface.
  7. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cassava pone cool completely before slicing and serving.

Enjoy your delicious cassava pone!

How to serve Cassava Pone Guyanese

  1. Allow the pone to cool: Once the pone has finished baking, allow it to cool completely before serving. This will allow the flavors to meld together and the pone to firm up a bit.
  2. Cut the pone into squares: Cassava pone is traditionally cut into small squares or rectangles. Use a sharp knife to cut the pone into even pieces.
  3. Serve at room temperature: Cassava pone is best served at room temperature. You can store the pone in an airtight container at room temperature for up to three days.
  4. Garnish with powdered sugar (optional): If you want to add a little extra sweetness to the pone, you can dust it with powdered sugar before serving.
  5. Serve with tea or coffee: Cassava pone is a great dessert to serve with tea or coffee. The warm flavors of the pone pair well with the rich and comforting flavors of these beverages.

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Recipe Tags: Cassava Pone Guyanese, Cassava Pone Guyanese Recipe, Recipe, Top rated

What to serve Cassava Pone Guyanese with

Cassava pone is a delicious dessert that can be served on its own, but it can also be paired with other foods to make a more substantial meal or to create a more complex flavor profile. Here are a few suggestions for foods that can be served with cassava pone:

  1. Ice cream: A scoop of vanilla or coconut ice cream can be the perfect accompaniment to cassava pone. The cold and creamy ice cream pairs well with the warm and chewy pone.
  2. Whipped cream: If you're looking for a lighter option than ice cream, you can serve cassava pone with a dollop of whipped cream. The light and airy texture of the whipped cream contrasts nicely with the dense and chewy texture of the pone.
  3. Fresh fruit: A side of fresh fruit, such as sliced mango or papaya, can be a refreshing and flavorful addition to cassava pone. The sweetness and acidity of the fruit can balance out the richness of the pone.
  4. Coffee or tea: Cassava pone is a great dessert to serve with a cup of coffee or tea. The warm and comforting flavors of these beverages pair well with the sweet and spicy flavors of the pone.

Cassava pone can be served with a variety of foods and beverages, depending on your personal preferences. Experiment with different flavor combinations to find the perfect pairing for your tastes.

My recommendations and tips

  1. Use fresh cassava: For the best results, use fresh cassava that has been peeled and grated. Frozen cassava can be used in a pinch, but it may not have the same texture and flavor as fresh cassava.
  2. Grate the cassava finely: The cassava should be grated finely to ensure that it cooks through and becomes tender. Use a box grater or food processor to grate the cassava, and be sure to remove any large fibrous bits before mixing the ingredients.
  3. Mix the ingredients well: It's important to mix the ingredients well to ensure that the flavors are evenly distributed and the pone cooks through evenly. Use a large mixing bowl and a sturdy spoon to mix the ingredients thoroughly.
  4. Adjust the spices to your liking: The recipe provided is just a guide, so feel free to adjust the spices to your personal taste. Add more or less cinnamon, nutmeg, and ginger as desired.
  5. Watch the baking time carefully: Cassava pone can easily overcook or become too dry if left in the oven for too long. Keep a close eye on the pone as it bakes, and remove it from the oven as soon as it's set and lightly browned on top.
  6. Let it cool before serving: Cassava pone should be allowed to cool completely before serving to ensure that it sets properly and has the right texture. Cutting into the pone too soon can cause it to fall apart or become too soft.

How to store Cassava Pone Guyanese

Cassava pone can be stored in an airtight container in the refrigerator for up to a week. Before storing, allow the pone to cool to room temperature. Then, wrap it tightly with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator until ready to serve.

You can also freeze cassava pone for longer-term storage. Wrap individual portions of the pone in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. The pone can be frozen for up to 3 months.

To thaw frozen cassava pone, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can reheat the pone in the oven at a low temperature until it's heated through.

When storing cassava pone, it's important to keep it in an airtight container to prevent it from drying out or absorbing any odors from the refrigerator or freezer. By following these storage tips, you can enjoy your cassava pone for several days or even weeks after making it.

Potential ingredients substitutes

  1. Cassava flour: If you can't find fresh cassava or don't have the equipment to grate it, you can use cassava flour instead. However, be aware that the texture and flavor of the pone may be slightly different.
  2. Brown sugar: If you don't have demerara sugar, you can use brown sugar as a substitute. However, the pone may be slightly sweeter and darker in color.
  3. Coconut milk: If you can't find evaporated milk or prefer a dairy-free option, you can use coconut milk instead. However, be aware that the flavor of the pone will be slightly different.
  4. Spices: If you don't have cinnamon, nutmeg, or ginger, you can experiment with other spices to add flavor to the pone. Cloves, allspice, and cardamom are all good options.
  5. Raisins or dried fruit: If you like a bit of texture and sweetness in your pone, you can add raisins or other dried fruit to the batter. Chopped dates, apricots, or cranberries would also work well.

Notes for you

Here are a few additional things you may want to know about cassava pone:

  • Cassava pone is a popular dessert in Guyanese and Caribbean cuisine, and it's often enjoyed during holidays and special occasions.
  • Cassava can be toxic if not prepared properly. Before using cassava in any recipe, it should be peeled and grated, then soaked and drained to remove any toxins.
  • The texture of cassava pone is dense and moist, almost like a cake or pudding.
  • Cassava pone is traditionally sweetened with demerara sugar, which has a slightly caramelized flavor. You can adjust the sweetness to your liking by adding more or less sugar.
  • The spices used in cassava pone, such as cinnamon, nutmeg, and ginger, add warmth and depth of flavor. You can adjust the amount of spices to your liking, but be careful not to overpower the other flavors.
  • Cassava pone is a great dessert to make ahead of time and store in the refrigerator or freezer. It's also easy to transport and serve at potlucks, parties, and other gatherings.


In conclusion, cassava pone is a delightful dessert that is rich in flavor and steeped in tradition. With its unique texture and warm, spicy flavors, this Guyanese treat is sure to please anyone with a sweet tooth.

Whether you're celebrating a special occasion or simply looking to try something new, cassava pone is a must-try recipe that you won't regret. So gather your ingredients and get ready to indulge in the deliciousness of cassava pone!

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