INGREDIENTS

1 can , 410ml Angel Evaporada
Half can Angel Condensada
2 cups Chopped Seedless watermelon
2 cups Seedless red grape
3 cup Crushed Ice

 

PROCEDURE

  1. Pour in all the ingredients in a blender,Blend until smooth
  2. Serve in tall glasses and enjoy.

INGREDIENTS

1 pack, 250ml Angel All Purpose Creamer, chilled overnight
1 can,380g Angel Condensada
1 cup Crushed Cream filled chocolate cookie

 

PROCEDURE

  1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume
  2. Slowly add condensada.Whip until combined.
  3. Fold in your choice of filling/flavoring.Transfer on a freezer-safe container
  4. To serve,scoop ice cream into waffle cones or bowls and serve immediately

INGREDIENTS

– 1 teaspoon coconut oil
– 2 cups glutinous rice
– 2 pieces fresh pandan leaves
– 2 cups water
– pinch of salt
– 1 can, 410ml angel evaporada
– 1/2 cup coco mama fresh gata
– 1 cup coconut oil for greasing, fresh banana leaves, coconut latik for topping (optional)

PROCEDURE

  1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
  2. Wash glutinous rice three times. Place washed rice in a medium size pot, add pandan leaves, water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
  3. Combine Angel Evaporada, gata and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy.
  4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked.
  5. Transfer mixture into the prepare pan and spread out evenly. Let cool.
  6. Sprinkle with latik and slice into squares and serve.

INGREDIENTS

– 2 packs, 250ml Angel All Purpose Creamer, chilled overnight
– 1 can, 380g Angel Condensada
– 2 teaspoons instant coffee powder
– 1/4 cup chocolate spread piping bag
– 8 pieces popsicle sticks

 

PROCEDURE

  1. Place chilled Angel All Purpose Creamer in a bowl. Whip using an electric hand mixer until soft peaks form.
  2. In separate bowl, combine condensada and instant coffee powder. Mix well. Fold mixture into the cream.
  3. Transfer mixture into a piping bag. Fill popsicle mold with the mixture. Tap molds on the counter a few times to remove air bubbles. Insert a popsicle stick into the center of each mold.
  4. Freeze until popsicles are completely firm and sticks are set for 6 hours or best overnight.
  5. Melt chocolate spread in a heat proof bowl. Let cool. Remove popsicles from the freezer and quickly run the bottoms of the mold under warm water. Gently remove popsicles from the mold and place on a baking sheet pan with parchment paper.
  6. Using a fork, drizzle with melted chocolate spread. Freeze until chocolate is hardened, about 10 to 15 minutes. Serve immediately.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
3/4 cocoa powder

 

PROCEDURE

  1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume.
  2. Slowly add condendsada. Whip until combined.
  3. Fold in your choice of filling/flavoring. Transfer on a freezer-safe container. Freeze overnight.
  4. To serve, scoop ice cream into waffle cones or bowls and serve immediately.

      5. INGREDIENTS

      2 packs, 250ml Angel All Purpose Creamer, chilled overnight
      1 can, 380g Angel Condensada
      1/2 cup store bought or homemade caramel sauce *see toffee nut sauce recipe*

       

      PROCEDURE

      1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume.
      2. Slowly add condendsada. Whip until combined.
      3. Fold in your choice of filling/flavoring. Transfer on a freezer-safe container. Freeze overnight.
      4. To serve, scoop ice cream into waffle cones or bowls and serve immediately.

      Ingredients:

      – 1 recipe of vanilla pudding *see recipe below
      – 1 can, 410ml Angel Kremdensada, chilled overnight
      – 1 pack, 250g Biscoff cookies, cut into small pieces
      – 5 pieces large ripe lakatan banana, sliced into ¼ inch thick coins, plus more for garnish

      Vanilla Pudding (make ahead):

      – 1 can, 410ml Angel Evaporated Milk, divided into two parts
      – ½ cup Angel Condensada
      – 1 ½ Tablespoon + 1 teaspoon cornstarch
      – 2 egg yolks
      – pinch of salt
      – ½ Tablespoon butter
      – 1 teaspoon vanilla extract

      Procedure:

      1. Place Angel Kremdensada in a large bowl. Using an electric hand mixer or wire whisk, whip cream until light and fluffy.
      2. Slowly fold in prepared vanilla pudding. Mix until combined.
      3. In a serving dish, add hal of the vanilla-cream pudding mixture. Use a spatula to spread into an even layer.
      4. Layer with Biscoff cookie pieces and sliced bananas.
      5. Add the rest of the vanilla-cream pudding mixture on top and spread it into an even layer. Chill overnight.
      6. To serve: Top with more Biscoff cookie pieces and sliced bananas to garnish.

      Vanilla Pudding:

      1. In a small bowl, whisk together half part Angel Evaporada and cornstarch. Set aside.
      2. In a small saucepan, simmer the remaining milk. Whisk condensada, egg yolks in a separate small bowl. Once the milk is steaming, slowly stream half of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly until the mixture starts to simmer and has thickened.
      3. Remove from the heat and whisk in butter and vanilla.
      4. Pour mixture into a bowl. Cover with plastic wrap directly to the mixture to prevent a skin from forming. Allow to chill for 2 hours before using.

      INGREDIENTS

      1 can, 410ml Angel Evaporated Filled Milk
      1 can, 380g Angel Condensada
      7 pieces large egg yolks
      2 pieces whole eggs
      3/4 cup sugar, divided
      Ube Halaya
      1 can, 365 ml Angel Evaporada
      1 can, 380g Angel Condensada
      1 pack, 200ml Coco Mama Fresh Gata
      1/4 cup unsalted butter
      1 tsp ube extract
      1 kg grated ube (boiled and then grated)

       

      PROCEDURE

      1. Pour the sugar in 6 llaneras then heat over medium flame until it caramelized. Set aside.
      2. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steams for 45 minutes or until firm. *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove. Let cool and chill overnight.
      3. To make ube halaya in a large skillet or wok, add Angel Evaporada, Angel Condensada, gata, butter, and ube extract. Bring to a quick boil. Add grated ube and mix well.Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted.
      4. Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
      5. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
      6. Divide mixture into 6. Spoon ube halaya mixture into the same llanera of leche flan. Be careful not to press down hard.
      7. Cover tightly with plastic wrap and refrigerate again for 3 hours.
      8. To serve Loosen llaneras and transfer ube-leche flan into a serving plate.

          9. INGREDIENTS

          1 pack, 200g chocolate graham biscuit
          2 pack, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
          1 cup cream cheese, softened
          1 can, 380g Angel Condensada, chilled
          1 tsp vanilla extract
          1/2 tbsp clear gelatin
          2 tablespoons cold water
          1/2 cup chocolate hazelnut spread
          3 pcs ripe banana, sliced
          chocolate shavings

           

          PROCEDURE

          1. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
          2. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture. Fold in chocolate hazelnut spread.
          3. To assemble, spread a cream mixture at the bottom of a pyrex pan Layer chocolate graham biscuit on top and then cream mixture. Arrange banana slices on top and then a layer of chocolate graham biscuit again. Make 3 layers finishing it off with cream mixture. Cover container with a plastic wrap and chill for 4 hours to set best overnight.
          4. Top with shaved chocolate. Slice and serve cold.