Cassava PoneCassava and Coconut Pudding

Name: Cassava Pone (Cassava and Coconut Pudding)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Guyana
Ingredients: 800 g Cassava Root (sweet variety, peeled thickly and finely grated); 400 ml Coconut Milk; 200 ml Sweetened Condensed Milk; 150 g Brown Sugar; 10 g Unsalted Butter (softened); 50 g Unsalted Butter (melted); 2 pcs Egg (beaten); 3 g Cinnamon Powder; 2 g Nutmeg Powder; 2 g Ginger Powder; 5 ml Vanilla Extract; 6 g Baking Powder; 4 g Salt

Cassava pone is a dense Guyanese baked pudding made with grated cassava, coconut, and warm spice.

Prep

25m

Cook

1h 15m

Serves

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Estimated

Nutrition

Per serving

530kcal

Calories

Protein

23g

Fat

78g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

800g
Cassava Root (sweet variety, peeled thickly and finely grated)
400ml
Coconut Milk
200ml
Sweetened Condensed Milk
150g
Brown Sugar

Greasing

10g
Unsalted Butter (softened)

Batter

50g
Unsalted Butter (melted)
2pcs
Egg (beaten)
3g
Cinnamon Powder
2g
Nutmeg Powder
2g
Ginger Powder
5ml
Vanilla Extract
6g
Baking Powder
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) square baking dish with the softened unsalted butter.
02
Combine the cassava root, coconut milk, sweetened condensed milk, brown sugar, eggs, vanilla extract, cinnamon powder, nutmeg powder, ginger powder, baking powder, salt, and melted unsalted butter until evenly mixed.
03
Spread the mixture evenly in the prepared dish.
04
Bake for 55 to 70 minutes, until the centre is set, the edges are browned, and an instant-read thermometer inserted in the centre reaches at least 74°C (165°F).
05
Cool for at least 30 minutes before cutting. Refrigerate leftovers within 2 hours.

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