Sago Pudding- AIP Style

Sago pudding is a traditional pudding here in South Africa, which I think stems from our British heritage. It is a favorite warming winter pudding.  I was first introduced to Sago pudding by my mother in law, who is an amazing baker and when my Celiac disease was first diagnosed, this was still a gluten free recipe that I could enjoy (before I went dairy free and AIP of course!)

My mom in law’s recipe and the traditional way it is made is with milk and cream boiled until thick and then sweet condensed milk is added to it. A layer of apricot jam is then spread on top. Then a mix of eggs, baking powder and brown sugar is placed on top of the sago mix and baked until there is a crispy topping.

So, I thought this is a recipe that could be made Paleo and AIP too! Interestingly for me Sago and Tapioca are both AIP friendly, but I have always reacted badly and had a terribly bloated stomach and stomach cramps from it. Another sign that AIP always needs to be individualised. Now that my gut has healed so much, I really wanted to try some and thankfully had no reaction! Yay! 😀

You will notice that this recipe contains sugar. You may wonder why, but I used a small of amount of sugar as this is a pudding and I seldom use any other sugar in my diet.  You could easily use honey or maple syrup instead.


Sago Pudding- AIP Style

Prep Time: 5 minutes

Cook Time: 30 minutes

Category: Dessert

Yield: 4

Sago Pudding- AIP Style


  • 1 cup Sago/ Tapioca Pearls
  • 1 can coconut milk (400gr)
  • 2 cups water ( or more coconut milk if desired)
  • 1 tsp cinnamon
  • +-50 gr Demerara sugar ( or sweetener of choice, honey or maple syrup would work too) ( I say +- as I go by taste as I don’t like things too sweet)
  • 1/2 tsp vanilla extract ( or vanilla pod for AIP)


  1. Boil for approx 20-30 mins or until ago pearls are translucent and it looks rich and creamy, stirring continuously.
  2. Toast some pecans with a pinch of salt
  3. Place in serving dish and sprinkle more cinnamon over.
  4. Decorate the top with the toasted pecans.
  5. Optional extras:
  6. Mix a spoon of apricot jam into the sago. This really enhances the flavour of it, or place on the table for each person to put a spoonful into their bowls: )
  7. Also, lovely served with some fresh fruit


To Learn more about me and my story of my autoimmune disease, you can check out my book here!