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porridge in terracotta bowl

Sago Porridge (Vegan, Gluten Free)

Kick start your morning with some Caribbean style sago porridge. This recipe is delicious, filling and totally vegan, free from gluten and ready to serve within 30 minutes.
Course Breakast
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 85kcal
Author Charla


Soaking the sago

  • ½ cup sago (118g)
  • 2 cups water (475ml)

To make the sago

  • cups water (591ml)
  • 2 cups almond milk more if needed (475ml)
  • 6 cloves
  • ¼ teaspoon nutmeg (1.3g)
  • 2 cinnamon sticks
  • 1 teaspoon vanilla or angustora bitters (5g)
  • ¼ teaspoon pink salt (1.3g)
  • sweetener to taste coconut condensed milk, raw cane sugar, coconut sugar, agave nectar etc..


  • Place the sago in a bowl along with the water and soak for about 10 minutes.
  • Once the sago has been soaked, strain off and discard the water.
  • Add 2½ cups of water along with the cinnamon sticks and cloves and the sago to a medium sized non stick saucepan on medium heat
  • Allow the water to heat up all the while continuously stirring so it doesn't stick and begins to thicken like paste (this will take a several minutes).
  • Immediately add the almond milk then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally
  • During this time add more milk if the sago is too thick/adjust to your preference.
  • Finally add the angostura bitters, nutmeg, pink salt and sweeten to taste
  • Discard the cinnamon sticks before serving.


  • Sago is a sticky starchy so be sure to use a NON STICK saucepan.
  • Sago is mostly available in stores that are frequented by South East Asians.
  • You can also buy it online at places like Amazon.
  • Use a sweetener like organic raw sugar cane, coconut sugar, coconut condensed milk or a zero calorie sweeter.
  • You can use small white tapioca pearls in place of sago pearls.
  • Make your sago with coconut milk for a creamy texture or another plant based milk
  • To make your porridge thick, you will want to add the milk slowly until the desired texture is met.
  • Use can use dried cinnamon and cloves (¼ tsp) in place of cinnamon sticks/fresh cloves.
  • For a thin porridge, once the porridge is ready, add more milk/water.
  • Any leftovers should be refrigerated (not frozen) and consumed within 2 days.
  • If the porridge has thicken from refrigerating simply add more water/milk when re-heating.


Calories: 85kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 11mg | Fiber: 3g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg