Guyanese Cassava Pone Pudding

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Cassava pone is a beloved Guyanese baked pudding made from freshly grated cassava root, coconut milk, and warm island spices. This traditional sweet has a dense, slightly chewy texture with a caramelized top and is often served during holidays and family gatherings across Guyana.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 9 gSaturated Fat
• 60 gCarbs
• 2 gFiber
• 32 gSugar
• 4 gProtein
• 95 mgSodium
• 285 mgPotassium
• 55 mgCalcium
• 1.6 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Pone Batter

• 4 cups fresh cassava, peeled and finely grated (about 2 lbs whole)
• 1 1/2 cups full-fat coconut milk
• 3/4 cup packed dark brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs, lightly beaten
• 1/3 cup raisins
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/4 tsp fine salt

For the Pan

• 2 tbsp unsalted butter, softened
• 1 tbsp all-purpose flour, for dusting

Directions

1. Preheat the oven to 350°F (175°C). Generously grease an 8×8-inch baking dish with the softened butter and dust lightly with flour, tapping out any excess.
2. Peel the cassava, slice each root in half lengthwise, and remove the tough fibrous core running down the center. Finely grate the cassava using a box grater or food processor; you should have about 4 cups of loosely packed grated cassava.
3. In a large mixing bowl, combine the grated cassava with the coconut milk, dark brown sugar, melted butter, eggs, raisins, cinnamon, nutmeg, vanilla, and salt. Stir thoroughly until everything is evenly incorporated and the mixture looks moist and uniform.
4. Pour the batter into the prepared baking dish and smooth the top with a spatula. Tap the dish gently on the counter a few times to release any trapped air bubbles.
5. Bake on the middle rack for 55 to 65 minutes, until the top is deeply golden brown, the edges pull away slightly from the sides, and a knife inserted into the center comes out clean.
6. Remove the pone from the oven and let it cool in the pan for at least 20 minutes so it sets up properly; it will firm up as it rests.
7. Cut into squares and serve warm or at room temperature. Traditional accompaniments include a cup of strong black tea or a scoop of vanilla ice cream.

Cook’s Notes

• Always remove the fibrous woody core from the cassava before grating; it will not soften during baking and ruins the texture.
• Use freshly grated cassava for the best flavor and texture, but thawed frozen grated cassava works in a pinch (squeeze out excess moisture first).
• For a richer, more custardy center, reduce the bake time by 5 minutes and let the residual heat finish setting the pudding as it rests.
• A pinch of grated orange zest or a splash of Angostura bitters added with the vanilla gives a wonderful aromatic boost that Guyanese home cooks often use.
• Leftover pone keeps well covered at room temperature for 2 days, or refrigerated for up to 5 days; reheat gently before serving.

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