Pumpkin Pone (Guyana)

A Caribbean vegan dessert hailing from Guyana that's a dense pudding that is made from pumpkin puree, coconut, cornmeal and packed with flavour from spices.

Course Dessert

Cuisine Guyanese

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 416kcal

Author Charla

Ingredients

3 cups pumpkin puree
¾ cup coconut milk
¼ tablespoon vegan butter melted
1 teaspoon vanilla extract
1½ cups grated coconut
½ cup erythritol
¼ cup raw cane sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon himalayan pink salt
1½ cup cornmeal (fine texture)

Instructions

Preheat the oven to 180C/356F.
Line and grease an 8x8 square baking pan with parchment paper and set aside.
In a large bowl, place the pumpkin puree in a large bowl.
Pour in the coconut milk along with the vanilla extract and then the vegan butter.
Use a whisk to mix everything together to combine.
Add the grated coconut and thoroughly mix into the wet ingredients.
Add the erythritol and raw cane sugar along with the spices - cinnamon, nutmeg, ginger, pink salt.
Mix everything together until the mixture is completely smooth.
Carefully pour the mixture into the baking pan.
Bake until the pone is golden brown, this should take anything from 45 minutes - 1 hr and 30 minutes so keep an eye on your pone.
Test the readiness by inserting a skewer, it should come out clean when it is done, if not bake for a further 10-15 minutes and check again.
Allow to cool down before slicing and serving.

Notes

This is the recipe that you will need to make Pumpkin Puree.
Any leftovers can be stored in an airtight container for up to 5 days.
If you don't have any pumpkin puree to hand you can make your own by steaming some pumpkin and then blitzing it in the blender or food processor.
The texture of your pone should be moist, dense with a slight chew to it, it shouldn't have a cake texture to it.
It is crucial that you let the pone cool down completely before slicing into it because it will be sticky.
The batter should be thick and stick to the back of the spoon, and not runny. If it is too runny you will have to add more cornmeal, one tablespoon at a time to correct this.
Fresh coconut can sometimes be difficult to obtain, if that case simply use unsweetned shredded coconut or frozen coconut to make sure the texture is fine.

Nutrition