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If you’ve never had Cassava pone, then you are missing out. Simple as that. My mom would make this treat every now and again and for some reason I’ve always thought that it was too difficult to try making on my own. It wasn’t until today, i realized how simple this recipe is and the taste would blow your mind.
Pones are a very popular snack in Guyana and the rest of the Caribbean. Although I’m not clear on where it was originated from, It seems that many believes that it was the Amerindians. Whether it is or not, I’m thankful for this delicious, gooey snack.
The main ingredients are Cassava and Coconut, everything else is just a support. For this recipe, we used the frozen versions of the cassava and coconut and honestly it was just as good as if we used the fresh ingredients. If you are like me and have a sweet tooth, try drizzling some condense milk over the pone. Enjoy and be sure to let me know how it comes out for you.
GUYANA CASSAVA PONE
Ingredients
- 5 Cups Grated Cassava We used frozen
- 2 Cups Coconut We used frozen
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Nutmeg
- 1 tsp Black Pepper
- 1 tbsp Vanilla extract
- 2 tbsp Butter
- 1 1/2 Cups Brown Sugar
- 1/2 Can Condense Milk
Instructions
- Preheat your oven to 350F.
- If using the frozen cassava and coconut, please make sure that they are at room temp before beginning.
- In a large bowl, add the grated cassava and coconut. Mix well.
- Combine the cinnamon, ginger, nutmeg, vanilla extract, black pepper, butter, brown sugar and condense milk to the cassava and coconut mixture.
- Mix Mix Mix
- Use a non stick baking dish or grease your chosen baking dish.
- Pour the mixture into the pan.
- Bake for 1 hr 20 min or until golden brown on the top.
- Let completely cool before cutting into squares.
So yummy……I make it in a muffin tin. Need to adjust baking time.
That’s an awesome idea. Thanks girl! Will def try it in a muffin pan. Would be easier for the kiddos too 🙂
Was it coconut milk or grated ?
Hi Dave, we used grated. Happy baking 🙂
Just made a pan, tasted delicious, can’t wait for the finished product. 😋
That’s awesome Faith, how was the finished? 🙂
What size pan did you use and can this recipe be doubled?
Hi Sandra! I’m so sorry for the late response. We used a 10 x 12 pan but you can use just about any and yes you can def double up on the recipe to make a bigger batch. Enjoy.