Guyanese Cassava Pone Recipe

Delicious and Authentic Guyanese Cassava Pone Recipe: A Traditional Dessert with a Chewy and Irresistible Texture

Guyanese Cassava Pone

    Guyanese Cassava Pone

  • Cuisine: Guyanese
  • Category: Dessert
  • Prep Time:
  • Cook Time:
  • Servings: 12
  • Calories: 250 calories

About this recipe

Guyanese cassava pone is a delightful and unique dessert that holds a special place in Guyanese cuisine. It is a traditional treat that combines grated cassava, grated coconut, spices, and other delicious ingredients to create a mouthwatering dessert experience.

What sets Guyanese cassava pone apart from other similar desserts is its main ingredient: cassava. Cassava, also known as yuca or manioc, is a starchy root vegetable commonly found in tropical regions. In Guyana, cassava is a staple crop, and its use in the country's culinary traditions is extensive.

To make cassava pone, the cassava root is grated and combined with grated coconut. The addition of grated coconut adds a pleasant tropical flavor and enhances the overall texture of the pone. The mixture is then sweetened with brown sugar, which gives it a rich, caramel-like sweetness.

To add depth and warmth to the flavor profile, traditional Guyanese spices such as cinnamon, nutmeg, and cloves are added. These spices contribute a comforting and aromatic element to the dessert, making it even more irresistible.

One can also incorporate optional ingredients like raisins into the mixture for added texture and bursts of sweetness. This is a matter of personal preference, and some variations of cassava pone may include raisins, while others may omit them.

Once the ingredients are combined, the mixture is baked until it turns golden brown and forms a firm texture. The result is a dense, chewy, and slightly sticky dessert that is bursting with flavors and aromas. The combination of the natural sweetness from the cassava and coconut, along with the warm spices, creates a truly unique taste experience that is distinct to Guyanese cassava pone.

In Guyana, cassava pone is commonly enjoyed as a sweet treat or dessert, particularly during festive occasions, family gatherings, or as an everyday indulgence. Its rich flavor and satisfying texture make it a beloved delicacy among Guyanese people and those who have had the pleasure of trying it.

So, if you're looking to explore the flavors of Guyana or simply want to try a new and exciting dessert, Guyanese cassava pone is a wonderful choice. Its distinctive combination of cassava, coconut, spices, and sweetness will transport your taste buds to the vibrant and delicious world of Guyanese cuisine.

Recipe origin and background

Guyanese cassava pone originates from Guyana, a country located on the northeastern coast of South America. Guyana has a rich and diverse culinary heritage influenced by its indigenous Amerindian population, African slaves brought during the colonial era, and later migrations from India and other parts of the world.

Cassava, the main ingredient in cassava pone, is a staple crop in Guyana and holds a significant place in its culinary traditions. Cassava has been cultivated in the region for centuries and is used in various dishes throughout Guyanese cuisine.

The recipe for Guyanese cassava pone has been passed down through generations, with each family adding their own unique twists and variations. It is a beloved dessert that is commonly made and enjoyed in Guyana, particularly during festive occasions, cultural celebrations, or simply as a delightful sweet treat.

The exact origin of Guyanese cassava pone is deeply rooted in the cultural and culinary traditions of Guyana, reflecting the diverse influences that have shaped the country's food culture over time. It represents a fusion of flavors and techniques from the different communities that make up Guyanese society, creating a distinct and delicious dessert that is cherished by locals and appreciated by those who have had the pleasure of trying it.

Why try this Guyanese Cassava Pone recipe?

You should definitely try the Guyanese cassava pone recipe for several reasons:

  1. Unique and Authentic Flavor: Guyanese cassava pone offers a unique and authentic flavor that is specific to Guyanese cuisine. The combination of grated cassava, coconut, spices, and other ingredients creates a deliciously rich and aromatic taste experience that you won't find in other desserts.
  2. Cultural Exploration: Trying traditional recipes from different cultures allows you to explore and appreciate the diverse culinary traditions of the world. Guyanese cassava pone is a wonderful opportunity to delve into the flavors and food heritage of Guyana, a country known for its vibrant culture and delicious cuisine.
  3. Simple Ingredients: The recipe calls for simple and easily accessible ingredients such as cassava, coconut, spices, and sugar. You can find most of these ingredients at your local grocery store or market. It's a great way to use cassava, a versatile root vegetable, in a sweet and delightful manner.
  4. Gluten-Free and Dairy-Free: If you have dietary restrictions or preferences, cassava pone is a suitable choice. It is naturally gluten-free and can be made dairy-free by using a plant-based butter substitute or omitting the milk if needed.
  5. Sweet and Satisfying: Cassava pone is a sweet and satisfying dessert that will surely satisfy your cravings. Its dense and chewy texture, along with the combination of flavors, makes it a delightful treat to enjoy as a dessert or as a special snack.
  6. Sharing and Connection: Cooking and sharing cultural recipes can be a wonderful way to connect with others. By trying the Guyanese cassava pone recipe, you can share it with family and friends, or even introduce them to a new and delicious dessert they may not have tried before.

What does Guyanese Cassava Pone taste like?

The taste of Guyanese cassava pone can be described as a delightful blend of flavors that create a uniquely sweet and aromatic experience. Here's a breakdown of the flavors you can expect:

  1. Sweetness: The pone is naturally sweetened with brown sugar, which adds a rich caramel-like sweetness to the dessert. The sweetness is well-balanced and not overpowering, allowing the other flavors to shine through.
  2. Cassava: Cassava has a subtle sweetness of its own, similar to a mild potato-like flavor. It contributes a distinct earthy and nutty taste to the pone, which adds depth and character to the overall flavor profile.
  3. Coconut: The addition of grated coconut brings a tropical and slightly creamy taste to the pone. It enhances the sweetness and provides a pleasant, chewy texture that complements the cassava.
  4. Warm Spices: Traditional Guyanese spices like cinnamon, nutmeg, and cloves infuse the pone with warm and aromatic flavors. These spices lend a comforting and fragrant essence to the dessert, making each bite truly comforting and satisfying.
  5. Hint of Vanilla: The addition of vanilla extract adds a touch of sweetness and a subtle floral note to the pone. It enhances the overall flavor and contributes to the dessert's enticing aroma.

When all these flavors come together, you'll experience a harmonious combination of sweet, nutty, tropical, and warmly spiced notes in every bite of Guyanese cassava pone. The dense and chewy texture adds to the overall enjoyment, making it a delightful treat that is both comforting and indulgent.

What is in Guyanese Cassava Pone?

To make Guyanese cassava pone, you will need the following ingredients:

  • Cassava: Cassava, also known as yuca or manioc, is a starchy root vegetable that serves as the base ingredient for the pone. It is grated and adds a unique texture and flavor to the dessert.
  • Grated Coconut: Grated coconut adds a tropical and slightly creamy taste to the pone. It complements the cassava and contributes to the overall texture of the dessert.
  • Brown Sugar: Brown sugar provides a rich and caramel-like sweetness to the pone. It adds depth of flavor and enhances the overall taste.
  • Melted Butter: Melted butter adds moisture and richness to the pone. It helps bind the ingredients together and contributes to the texture and flavor of the dessert.
  • Spices: Guyanese cassava pone typically includes warm spices such as cinnamon, nutmeg, and cloves. These spices add a comforting and aromatic element to the dessert, enhancing its overall taste profile.
  • Vanilla Extract: Vanilla extract adds a hint of sweetness and a subtle floral note to the pone. It contributes to the overall flavor and aroma of the dessert.
  • Raisins (optional): Raisins can be added to the pone for additional texture and bursts of sweetness. This is optional and can be adjusted based on personal preference.
  • Milk (if needed for moisture): In some cases, a small amount of milk may be added to the mixture if it appears too dry. Milk helps provide moisture and ensures a moist and tender texture in the final pone.

Equipment required for this recipe

  • Grater: A grater is essential for grating the cassava and coconut. A box grater or a food processor with a grating attachment can be used as substitutes.
  • Mixing Bowl: A large mixing bowl is needed to combine the grated cassava, grated coconut, and other ingredients. Any similar-sized bowl that allows for thorough mixing will work as a substitute.
  • Baking Dish: A baking dish is required to bake the cassava pone mixture. A rectangular or square baking dish of appropriate size, typically around 9x9 inches or 9x13 inches, will suffice. Alternatively, you can use a round cake pan or individual ramekins as substitutes.
  • Oven: An oven is needed to bake the cassava pone. Unfortunately, there is no direct substitute for an oven. However, if you don't have access to an oven, you can try adapting the recipe for stovetop cooking. Pour the mixture into a greased skillet or pan, cover it, and cook on low heat until the pone is set and golden brown.
  • Mixing Utensils: You will need spoons or spatulas for mixing the ingredients. Regular spoons or rubber spatulas can be used as substitutes.
  • Greasing or Parchment Paper: Greasing the baking dish prevents the pone from sticking. If you don't have cooking spray or butter for greasing, you can use parchment paper as a substitute by lining the baking dish to prevent sticking.

How to make Guyanese Cassava Pone

Indulge in the rich flavors of Guyanese Cassava Pone, a traditional dessert with a chewy texture. Try our authentic recipe for a delightful treat!


  • 4 cups grated cassava
  • 1 cup grated coconut
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raisins (optional)
  • 1/4 cup milk (if needed for moisture)


  1. Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
  2. In a large mixing bowl, combine the grated cassava and grated coconut.
  3. Add the brown sugar, melted butter, ground cinnamon, ground nutmeg, ground cloves, and vanilla extract to the bowl. Mix everything together until well combined. If the mixture seems too dry, add a little milk to moisten it.
  4. If desired, fold in the raisins into the mixture.
  5. Pour the cassava mixture into the prepared baking dish and spread it out evenly.
  6. Bake in the preheated oven for about 45 minutes to 1 hour, or until the pone is golden brown and firm to the touch.
  7. Remove the pone from the oven and let it cool completely in the baking dish.
  8. Once cooled, cut the pone into squares or diamond shapes and serve.

How to serve Guyanese Cassava Pone

  1. Cooling: Once the cassava pone is baked and removed from the oven, allow it to cool completely in the baking dish. This will help it set and firm up before serving.
  2. Cutting: Once the pone has cooled, you can cut it into serving portions. Guyanese cassava pone is typically cut into squares or diamond shapes. You can use a sharp knife to make clean cuts through the pone.
  3. Plating: Transfer the individual portions of cassava pone onto serving plates or a platter. Arrange them in an appealing manner, making sure to leave some space between each piece.
  4. Optional Garnish: You can optionally garnish the cassava pone to enhance its presentation. Some popular choices include sprinkling a dusting of powdered sugar over the top or adding a sprinkle of ground cinnamon for a touch of color and added flavor.
  5. Serving Suggestions: Guyanese cassava pone can be enjoyed as is, as it is already a delicious and satisfying dessert on its own. However, if desired, you can serve it with a few accompaniments to enhance the experience. In the next heading are a few suggestions.

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

What to serve Guyanese Cassava Pone with

Guyanese cassava pone is a delicious and flavorful dessert on its own, but if you'd like to complement it with additional treats or accompaniments, here are some ideas:

  1. Whipped Cream: Serve a dollop of freshly whipped cream on top of each piece of cassava pone. The creamy and light texture of the whipped cream pairs well with the dense and chewy pone.
  2. Ice Cream: Add a scoop of vanilla ice cream alongside the cassava pone. The combination of warm pone and cold ice cream creates a delightful contrast of temperatures and textures.
  3. Fresh Fruits: Serve slices of fresh fruits like mangoes, strawberries, or bananas alongside the cassava pone. The natural sweetness and juiciness of the fruits provide a refreshing element to balance the richness of the pone.
  4. Caramel Sauce: Drizzle some warm caramel sauce over the cassava pone to add a luscious and sweet caramel flavor. It complements the flavors of the pone and adds a touch of indulgence.
  5. Rum Sauce: Guyanese cuisine often incorporates rum in desserts. Consider serving a rum sauce alongside the cassava pone for a boozy and flavorful twist. The rum sauce can be made by combining rum, sugar, butter, and spices in a saucepan and heating until thickened.
  6. Hot Beverages: Serve the cassava pone with a cup of hot tea, coffee, or hot chocolate. The warmth of the beverage pairs well with the comforting flavors of the pone.

My recommendations and tips

  1. Use Fresh Ingredients: Whenever possible, use fresh cassava and grated coconut to ensure the best flavor and texture in your pone. Freshly grated ingredients provide optimal taste and moisture.
  2. Grate the Cassava Properly: Grate the cassava using the finer side of your grater for a smoother texture in the pone. Be careful to avoid grating the tough fibrous core of the cassava, as it can affect the texture of the dessert.
  3. Adjust Sweetness to Taste: The sweetness of the pone can be adjusted to your liking. If you prefer a sweeter dessert, you can increase the amount of brown sugar slightly. Taste the mixture before baking and adjust accordingly.
  4. Spices and Flavors: Experiment with the spices and flavors based on your personal preferences. You can adjust the amount of cinnamon, nutmeg, or cloves to suit your taste. You may even consider adding a hint of other spices such as cardamom or ginger for additional complexity.
  5. Test for Doneness: To ensure that the cassava pone is fully cooked, insert a toothpick or knife into the center. It should come out clean or with just a few moist crumbs clinging to it. If it is not fully cooked, return it to the oven for a few more minutes.
  6. Cooling and Setting: Allow the cassava pone to cool completely in the baking dish before cutting it into pieces. This will help it set and firm up, making it easier to cut and handle.
  7. Storage: Store any leftover cassava pone in an airtight container at room temperature or in the refrigerator. It can last for a few days, and some people even enjoy it more after a day or two as the flavors continue to meld together.
  8. Enjoy with Company: Guyanese cassava pone is a wonderful dessert to share with family and friends. Enjoy it together as a special treat or serve it during gatherings or celebrations to spread the joy of this traditional dish.

Potential ingredients substitutes

  • Cassava Substitute: Tapioca starch or pearls can be used as a substitute for cassava. While the texture will be slightly different, tapioca starch or pearls can still provide a similar chewiness and thickness.
  • Grated Coconut Substitute: If fresh grated coconut is not available, you can use desiccated coconut as a substitute. Rehydrate it by soaking it in warm water for a few minutes before using. Note that desiccated coconut may not provide the same level of moisture and freshness as fresh grated coconut.
  • Brown Sugar Substitute: If you don't have brown sugar, you can make a substitute by combining white granulated sugar with molasses. For every cup of brown sugar required, mix 1 cup of white sugar with 1 tablespoon of molasses until well combined. Adjust the amount of molasses to achieve the desired level of sweetness and flavor.
  • Melted Butter Substitute: If you prefer a dairy-free option or don't have melted butter on hand, you can use margarine or vegetable oil as a substitute. Measure the same amount as specified in the recipe.
  • Spices Substitute: Allspice is a spice that combines flavors reminiscent of cinnamon, nutmeg, and cloves. You can use it as a substitute for individual spices, adjusting the quantity to taste.
  • Vanilla Extract Substitute: If you don't have vanilla extract, you can use vanilla essence or vanilla powder as a substitute. Use the same amount as specified in the recipe.

What more?

  • Texture: Guyanese cassava pone has a dense and chewy texture due to the use of grated cassava. The combination of cassava and grated coconut creates a unique mouthfeel that is both satisfying and enjoyable.
  • Cultural Significance: Guyanese cassava pone holds cultural significance in Guyana. It is a traditional dessert that is often made for special occasions, holidays, and family gatherings. Sharing and enjoying cassava pone is a way to celebrate Guyanese culinary heritage and bring people together.
  • Variations: While the basic recipe for Guyanese cassava pone remains consistent, there can be variations in the ingredients and techniques used from one family or region to another. Some variations may include the addition of raisins, nuts, or even spices like ginger or cardamom. These variations add personal touches and unique flavors to the pone.
  • Gluten-Free Dessert: Cassava pone is naturally gluten-free, making it suitable for individuals with gluten sensitivities or those following a gluten-free diet.
  • Shelf Life and Storage: Guyanese cassava pone can be stored at room temperature in an airtight container for a few days. If you live in a warm climate, it is advisable to store it in the refrigerator to maintain freshness and prevent spoilage.
  • Reheating: If you prefer to enjoy the cassava pone warm, you can reheat individual slices in the microwave or briefly in the oven. However, note that reheating may slightly alter the texture, so it's best to reheat only the amount you intend to consume.
  • Culinary Pairings: In addition to the serving suggestions mentioned earlier, Guyanese cassava pone can be enjoyed with a cup of tea, coffee, or even a glass of milk. The flavors of the pone complement well with warm and comforting beverages.


With its unique texture and rich flavors, Guyanese Cassava Pone is a must-try dessert. Our authentic recipe will transport you to the vibrant culinary traditions of Guyana. Enjoy the delightful taste and share this delectable treat with your loved ones!

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