250g spaghetti 
3 cloves garlic 
2 tbsp SAGANÀ Coconut Spread  
pepper 
parsley
150 g shrimp or 100 g tofu 
100 g cherry tomatoes

Cook spaghetti until al dente in boiling salted water, then drain. Slice garlic, peel shrimp or prepare tofu. In the same pan, heat SAGANÀ Salted Coconut Spread, sauté golden garlic, and add shrimp or tofu along with cherry tomatoes. Sauté for 3 minutes. Add preferred seasoning (salt, pepper, or seafood spices) and stir in the cooked spaghetti

Cook up romance with this easy-to-make recipe, perfect for a spontaneous date night at home. Serves 2 and pairs beautifully with a velvety red wine for a touch of allure or a sparkling mocktail to add a spark of sweetness to your evening

This easy cook-and-toss recipe is versatile, allowing you to use various pasta types such as penne or fusilli. Transform it into a vegan delight by opting for vegan pasta and tofu. Feel free to experiment and customize, making it your own

1 kilo chicken thigh fillet, sliced into pieces

Marinade:
1/4 cup greek yogurt
5 cloves of garlic, minced
1 tbsp fresh grated ginger
2 tsp garam masala
1 tsp cumin 
1/2 tsp turmeric
1/2 tsp tsp cayenne pepper (or chili powder)
1 tsp Pink salt

4 tbsp SAGANA Coconut Spread
1 large red onion
5 cloves of garlic, minced
150 grams Tomato paste 
1 tbsp ginger
1 tbsp garam masala
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne
2 cans 400ml Thai coconut milk
1 can water
1 tsp white pepper
1 tsp pink salt
2 tbsp SAGANA butter, cubed
Fresh cilantro
Roti, Naan or cooked Basmati rice

In a bowl, toss together the chicken thigh fillet, yogurt, 3 cloves fo garlic, 1 tbsp of ginger, 2 tsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp cayenne pepper, 1 tsp salt. Let it sit for 5-10 minutes.

Heat butter in a large pan over medium high heat. Add chicken and sear on both sides until browned. Do in batches. Remove from skillet and set aside.

On the same pan, add onion, garlic and ginger until softened. Add 1 tbsp ginger, 1 tbsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, 1/2 tsp cayenne pepper. Cook until fragrant, about 5 minutes.

Add tomato paste and continue cooking for 3-4 minutes.

Reduce heat to low and add 2 cans of coconut milk and a can of water. Stir to combine and bring the sauce to a simmer until sauce thickens. Add the chicken and any juices on the pan and cook, stirring occasionally until sauce thickens and reduces, about 30 minutes (or more) on low heat. Season with salt and white pepper.

Garnish with freshly chopped cilantro, and serve the chicken and sauce over bowls of rice or roti. Enjoy!!!

Depending on your serving size, this recipe can generously serve 4-6 people.

For an even richer flavor, simmer it longer—the taste is even better the day after

  • 1 1/2 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon himalayan pink salt
  • 1/2 cup SAGANÀ Coconut Spread, left at room temperature
  • 1/2 cup and 6 tablespoons brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.
  2. In a medium bowl, sift the flour, baking soda and salt together.
  3. In another large bowl, using an electric mixer at medium speed, beat together SAGANA Coconut Spread and sugar until smooth and mixed together well.
  4. Add the egg and vanilla and mix on low speed
  5. Gradually add the flour mixture and mix in until well incorporated. Do not over mix.
  6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  7. Chill dough inside the refrigerator for at least 20 minutes.
  8. 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 size you are making.
  9. Bake the cookies for 8 minutes or until they are lightly browned. 
  10. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.

This recipe makes 18 -30 cookies depending on size. Enjoy!

18-30 cookies

If you already have an existing recipe for chocolate chip cookies, simply use SAGANÀ Coconut Spread as a healthier substitute for butter. Otherwise, you can follow our recipe below which is super easy to make and easier to indulge! Instead of the cow’s milk, you can also serve these cookies with non-dairy alternatives like soy or almond milk, or just with coffee and tea for you to enjoy on a lovely afternoon.

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