There is a healthy alternative to butter. Saganà, the plant-based spread, is made from 81-percent pure, nonhydrogenated coconut oil, 15-percent water and 1.5-percent salt. To my palate, it tastes like butter with hints of margarine on the finish. Once thawed, Saganá’s consistency is that of table butter.

This dairy-free coconut spread is a creamy and tasty choice for vegans, flexitarians and the lactose-intolerant.

I personally enjoy it on bread, as an alternative to butter, just for that occasional change in flavor, to bring variety to the breakfast table.

Saganá is versatile and can be used for cooking and baking. In recipes, it is used as a direct substitute for butter with a ratio of 1:1. Saganà Coconut Spread does not contain any blend of vegetable oils and is nonhydrogenated, with zero trans fat.

The proudly Philippine-made pure coconut oil spread is further fortified with 35-percent lauric acid.

Incorporating Saganà into your diet brings with it all its benefits as a superfood, with an added immunity from the coconut’s antimicrobial and antiviral properties.

The coconut oil comes from a single source in Southern Luzon.

True to its name, Saganà translates to abundance and is more than just a coco spread—it is a Swiss-Filipino social enterprise that responsibly sources from and works with smallholder farmers, cooperatives and like-minded organizations. The company strives to employ sustainable practices to help create a positive social impact and protect the environment.

This plant-based alternative “takes 70 percent less water to produce and emits up to 50 percent less carbon dioxide in the process,” as such making it the healthy, natural, environmentally friendly and sustainable alternative.

Once produced for and so warmly received by the export market, it has found its way home.

Try these recipes for coconut spread variations, and a chocolate-chip cookie recipe:

Cranberry and Orange

1 full stick Saganà Coconut Spread

½ c dried cranberries, mincedZest of 1 orange

½ tsp cinnamon

2 Tbsp pure honey

Use for breads, waffles, pancakes.

Lemon and Chive

1 full stick Saganà Coconut Spread

5 Tbsp fresh chives

Zest of 1 lemon

Use for fish, meats and chicken.

Fig Butter

1 full stick Saganà Coconut Spread

½ c fig jam

Use for breads paired with liver pâté.

Allow Saganà to come to room temperature. It should be soft enough to push down with your fingertip, but not melted.

Using a food processor, whip it until smooth and fluffy. You may also do this manually with a fork in a mixing bowl.

Add your mix-ins and combine until well incorporated.

Using a rubber spatula, transfer seasoned spread to a square parchment paper. Shape and roll into a log. Fold the ends of the parchment paper to close and secure with kitchen twine or rubber band.

Refrigerate until firm.

Chocolate-Chip Cookie

1½ c all-purpose flour

1 tsp baking soda

½ tsp pink salt

½ c Saganà Coconut Spread, room temperature

½ c and 6 Tbsp brown sugar

1 large egg

1 tsp vanilla extract

2 c semisweet chocolate chips

Preheat the oven to 350°F and line two baking sheets with parchment paper or spray with nonstick spray.

In a medium bowl, sift the flour, baking soda and salt together.

In another large bowl, using an electric mixer at medium speed, beat together Saganà Coconut Spread and sugar until smooth and mixed together well.

Add the egg and vanilla and mix on low speed.

Gradually add the flour mixture and mix in until well incorporated. Do not overmix.

Add chocolate chips and stir with a wooden spoon; again, no overmixing, just until incorporated.Chill dough in the refrigerator for at least 20 minutes.

Using a small or large ice cream scooper or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on the size you are making.

Bake the cookies for 8 minutes or until they are lightly browned.

Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.

Makes 18 30 cookies, depending on size. (Tel. 0917-8229763; Saganà Coconut Spread PH on Facebook, @saganacoconutspread on Instagram; saganacoconutspread.com.ph)

‘Pan de sal’

When I received my Saganà package, it came with baked goods from the Kitchen of Ollie Isidro. Muffins and cookies made with Saganà and, of course, pan de sal. Ollie’s pan de sal is to die for! I have many favorite pan de sal, for different reasons.

I am partial to Ollie’s as his perfectly complimented the unique character of the creamy-rich, salted coco spread! It is also the rendition that I would crave for when I long for pan de sal that’s soft, fluffy and airy with a sweetish ending. Ollie can’t seem to make enough of the breakfast staple. The pandemic project, born upon the prodding of his family, turned out to be a huge success! (Tel. 0926-6136392, @ollies.kitchen on Instagram)

Coconut ice cream

Imagine pure coconut cream, lightly sweetened with lively notes of buko juice, whipped, churned and left to freeze. This is how pristine and as close to its natural, and purest state One Healthy Coconut Ice Cream tastes.

One Healthy has been spreading the gospel of wellness for over 30 years. What started as recipes meant solely to keep the family strong and healthy turned into a passion-fueled business that creates premium products: all natural, unrefined, wholesome, nourishing, all pure, unprocessed, nutrient-dense whole food with no preservatives. Sustainably and 100-percent locally produced. (Tel. 0917-5243455; @1healthyplace on Instagram) INQ

 

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