INGREDIENTS

1 pack, 20g Pandan flavored gulaman
2 1/2 cup cold water
1 tbsp sugar
2 cups grated coconut meat
1 can, 365ml Angel Evaporada
1 can, 380g Angel Condensada
1 pack, 250ml Angel All Purpose Creamer
2 cups coconut juice
1/4 tsp pandan flavoring

 

PROCEDURE

  1. Make ahead Pandan Gulaman. In a pot, add Pandan flavored gulaman. Water and sugar. Mix until dissolved.
  2. Bring mixture to a quick boil. Pour mixture into a pan of container to set. Chill for 4 hours. Slice gulaman into small cubes.
  3. Combine grated coconut meat, Angel Evaporada, Angel Condensada and Angel All Purpose Creamer Tetra Pack, coconut juice and pandan flavoring in a bowl. Add cubed pandan gulaman. Mix until combined.
  4. Divide mixture into popsicle molds.
  5. Freeze mixture overnight. Serve frozen.

INGREDIENTS

1 can, 410ml Angel Kremdensada
1 can, 822g tropical fruit cocktail, drained
½ cup green kaong, drained
½ cup red nata de coco
1 cup fresh apple, cut into cubes
1 cup grated cheddar cheese

 

PROCEDURE

  1. In a large bowl, combine all ingredients together.
  2. Pour in Angel Kremdensada and mix well. Top with grated cheese.
  3. Cover with plastic wrap and chill for at least 6 hours before serving.
  4. For best results, chill overnight.

INGREDIENTS

1 can, 410ml Angel Kremdensada
1 cup fresh pineapple, cut into cubes
1 cup fresh fuji apple, cut into cubes
1 cup fresh Century pear, peeled, cut into cubes
1 cup fresh ripe papaya, cut into cubes
1piece green kiwi, cut into cubes
1/2 cup green grapes, washed
1/2 cup fresh strawberries, sliced

 

PROCEDURE

  1. In a large bowl, combine all ingredients together.
  2. Pour in Angel Kremdensada and mix well.
  3. Cover with plastic wrap and chill for at least 3 hours before serving.

INGREDIENTS

– 1 can, 370ml Angel Evaporada, chilled cup
– 2 cups all-purpose flour
– 1/2 cup cornstarch
– 1/2 tsp salt
– 1/2 tsp baking powder
– 1/2 cup sugar
– 1/2 cup cold water
– 3 cups Japanese breadcrumbs
– 10 pieces ripe saba banana, sliced into two lengthwise
– 20 pieces bamboo skewer, soaked in water overnight
– cooking oil for deep frying
Flavor option (Cinnamon-Sugar)
– 1/2 cup white sugar
– 1 tbsp ground cinnamon
– 1/2 cup Angel Condesnada

PROCEDURE

  1. To make the batter, in a large mixing bowl, sift all-purpose flour, cornstarch, salt and baking powder. Add sugar. Mix until combined.
  2. Stir in Angel Evaporada and cold water. Mix well until smooth.
  3. Heat oil in a deep skillet. Skewer banana slices. Set aside until ready to cook.
  4. Dip saba banana in the batter and roll in breadcrumbs until fully coated. Deep fry banana pieces until golden and crispy.
  5. On a pan or plate, combine white sugar and ground cinnamon. Roll crunchy banana pieces in cinnamon-sugar while still hot. Drizzle with Angel Condensada before serving.

INGREDIENTS

3 cups water
1 can 410ml Angel Evaporated Filled Milk
1 can 380g Angel Condensada
1 cup malagkit na bigas, washed and soaked in water for 1 hour
Flavor options
Add 2 tsp ube extract
2 tsp pandan extract
2 tsp langka
cooking oil for deep frying

 

PROCEDURE

  1. In a pot, add water, Angel Evaporated Filled Milk and Angel Condensada. Bring to a quick boil.
  2. Add malagkit and cook until rice is soft, chewy, and sticky. Add your choice of flavoring extract, mix well until fully incorporated.
  3. Transfer mixture into a baking pan or tray and let cool.
  4. Spoon about 1-2 tablespoons malagkit mixture into lumpia wrapper. Fold the bottom of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining malagkit mixture.
  5. Deep fry in hot oil until golden and crispy. Drain excess oil and serve hot.

      6. INGREDIENTS

      AVOCADO SHAKE
      – 2 pc avocado, peeled and seeded (Php 60)
      – 1 can Angel Kremdensada (Php 59)
      – 1 can Angel Evaporada (Php 32.15)
      – ¼ cup sugar (Php 4.21)
      – 1 cup ice (or 6-8 ice cubes)

      MANGO GRAHAM SHAKE
      – 4 pc mangoes, peeled, seeded, cut into chunks and frozen (Php 158.60)
      – 1 can Angel Kremdensada (Php 59)
      – 1 can Angel Evaporada (Php 32.15)
      – ¼ cup sugar (Php 4.21)
      – 1 cup ice (or 6-8 ice cubes)

      Toppings:
      – 1 cup mangoes, cut into chunks
      – ½ cup store-bought caramel sauce (Php 18.13)
      – 1 cup crushed graham crackers (Php 35.80)

       

      PROCEDURE

      1. Avocado Shake
      2. Chop avocados into chunks, place in a sealable bag and freeze.
      3. In a blender, add avocados, kremdensada, evaporada, sugar, and ice.
      4. Blend on low for 30 seconds and turn to high for another 30 seconds.
      5. Mango Graham Shake
      6. In a blender, add mangoes, kremdensada, evaporada, sugar, and ice.
      7. Blend on low for 30 seconds and turn to high for another 30 seconds.
      8. Assemble by adding a spoon of grahams in a glass followed by caramel sauce and mango shake halfway. Layer with another spoon of grahams, caramel sauce, and mango shake.
      9. Top with whipped cream, grahams, mangoes and caramel sauce.

      INGREDIENTS

      2-250 ml Angel All Purpose Creamer
      1-380 g Angel Condensada
      1 pack, 200g honey graham crackers
      1 ½ cup sliced ripe mango

       

      PROCEDURE

      1. Whip together cream and condensada. Set aside, keeping it chilled.
      2. In a rectangular dish, layer the graham crackers, cream, and mangoes. Repeat the procedure twice, ending with mango slices on top.

      INGREDIENTS

      2-250 ml Angel All Purpose Creamer
      1-380g Angel Condensada
      1pack, 200g honey graham crackers
      1 cup diced canned peaches
      1 cup diced ripe mango

       

      PROCEDURE

      1. Whip together cream and condensada. Set aside, keeping it chilled.
      2. In a rectangular dish, layer the graham crackers, cream, peaches and mangoes. Repeat procedure twice, ending with the fruit slices on top.
      3. Allow to set in freezer until firm or chill overnight.

      INGREDIENTS

      6 cups water
      ½ cup sugar
      ¼ tsp salt
      4 pcs lime, washed and sliced into quarters
      1-380 grams Angel Condensada

       

      PROCEDURE

      1. Combine water, sugar, salt, and limes.
      2. Using a blender, blend water and lime mixture until smooth. Strain mixture 3x using a fine mesh sieve.
      3. Transfer mixture in a pitcher and add condensada. Mix well until combined.
      4. Pour mixture in a glass with ice. Serve cold.

      INGREDIENTS

      ½ cup chopped fresh strawberry puree or store-bought strawberry sauce/syrup
      ¼ cup + 2 Tbsp Angel Condensada
      2 cups ice cubes
      1 cup Angel Evaporada

       

      PROCEDURE

      1. In a small bowl, combine strawberry puree and Angel Condensada. Mix until color turns into pink color. Pour this mixture on a tall glass.
      2. Add ice cubes to the glass and slowly pour in Angel Evaporada.