Guyanese cassava pone/ cassava pudding | recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and can provide a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with a unique flavor.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped dates

Chopped dates add sweetness and texture.

Cut the fresh cassava and fresh coconut into small dice-sized pieces.

Process the cassava in a food processor until super fine without adding any liquids.

Process the coconut in the food processor until super fine as well.

In a large mixing bowl, add all the processed ingredients: cassava, coconut, evaporated milk, sweetened condensed milk, vanilla extract, ground clove, cinnamon, nutmeg, melted butter, grated ginger, brown sugar, raisins, black pepper, and salt.

Mix all the ingredients in the bowl until fully combined; the order of adding does not matter.

Grease an 8 by 8 baking dish or any baking dish you have on hand.

Transfer the batter into the greased baking dish.

Place the baking dish in a 355°F oven and bake for about one hour, checking for doneness by looking for a golden brown top and using a toothpick or skewer to ensure it comes out clean.

Allow the cassava pone to cool completely for about an hour before slicing to ensure it sets properly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens