INGREDIENTS

1-410 ml Angel Evaporada
half can Angel Condensada
1-370 ml Angel All Purpose Creamer, chilled
2 tbsp cocoa powder
1 cup sliced frozen banana
6 cups ice cubes or more as needed

 

PROCEDURE

  1. Using a blender, combine all ingredients and blend until smooth.
  2. Serve in tall glasses and enjoy.

INGREDIENTS

4 cups diced ripe avocado
1-380 grams Angel Condensada
1-410 ml Angel Evaporada
1-370 ml Angel All Purpose Creamer, chilled overnight
1 ½ cup cooked mini sago

 

PROCEDURE

  1. Combine 2 cups Avocado and Condensada in a blender. Blend until smooth. || In a bowl, add the remaining 2 cups diced avocado, Angel Evaporada and Angel All Purpose Creamer and sago. Mix until combined.
  2. Pour in blended avocado mixture. Mix well.
  3. Chill for 6 hours or best overnight. Serve cold.

INGREDIENTS

Egg Pudding
– 1 cup Angel Evaporada
– 1 tsp gelatin powder
– 3 pieces egg yolks
– 2 tbsp white sugar
– 1⁄2 tsp vanilla extract
Banana Milk
– 2 pieces ripe/slightly overripe bananas
– 1 tsp banana flavoring (Optional)
– 2 pieces bananas, sliced into small dice
– 2 tbsp white sugar
– 1 can Angel Evaporada 410ml
– 1⁄2 cup water

 

PROCEDURE

  1. Make pudding. In a pot, mix together the Angel Evaporada and gelatin powder until fully dissolved. Leave for 5 minutes.
  2. In a bowl, mix together the egg yolks, sugar, and vanilla extract until well combined
  3. Turn on heat to medium heat and heat up the milk gelatin mixture until just simmering. Carefully pour half of the hot milk mixture into the egg yolks while mixing.
  4. Pour the hot egg mixture into the pan of remaining milk and cook over medium heat while constantly stirring until slightly thickened. Strain into container and chill in fridge until set
  5. Make banana milk. To another pot over medium-low heat, mash the overripe bananas with the sugar and flavoring until a chunky paste. Cook until the sugar fully dissolves into the chunky mashed bananas. Let cool slightly
  6. Place the slightly warm mashed bananas into the bottom of a glass bottle about 1⁄3 of the way. Spoon chunks of egg pudding on top, followed by the chopped banana.
  7. Pour over the Angel Evaporada on top. Add water. Cover and shake slightly to mix and chill in the refrigerator until chilled.

INGREDIENTS

500 grams strawberries, hulled and sliced
1 tbsp sugar
2 tsp lemon zest
1 (8-ounce) cream cheese
1-370 ml Angel All Purpose Creamer, chilled
¾ cup Angel Condensada
2 tsp vanilla extract
2 loaves store-bought frozen butter pound cake, thawed and sliced thick or cubed
1 cup canned blueberry topping
1 cup fresh blueberries, optional
10 500ml containers

 

PROCEDURE

  1. Combine strawberries and granulated sugar in a small bowl. Set aside for about 10 minutes to allow the sugar to dissolve.
  2. Using a stand or hand mixer, beat cream cheese, Angel All Purpose Creamer and Angel Condensada until smooth. Add vanilla extract and Angel Evaporada mix well.
  3. Layer of butter cake followed by a dollop of cream mixture to each container, top with blueberry topping, fresh blueberries, and a layer of strawberries. Add another layer of butter cake and more cream mixture. Top with more strawberry blueberries.
  4. Refrigerate the trifles for at least 4 to 6 hours hours or overnight before serving.

INGREDIENTS

1 cup Angel Evaporated Filled Milk
½ cup Angel All Purpose Creamer
½ cup Angel Condensada
2 tbsp cornstarch
Pinch of salt
2 large egg yolks
1 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract
1-380 ml Angel All Purpose Creamer, chilled
6 cups broas or lady fingers cut into pieces
1-380 ml Angel All Purpose Creamer, chilled and whipped
6 pieces ripe lakatan banana, sliced

 

PROCEDURE

  1. In a small saucepan, combine the Angel Evaporated Filled Milk, Angel All Purpose Creamer, Angel Condensada, cornstarch, and salt and whisk to combine. Bring to a simmer and cook, whisking constantly, until the mixture starts to thicken, 3 to 4 minutes. Remove from the heat.
  2. In a medium bowl, whisk the eggs until pale and frothy, about 3 minutes. Slowly add about 1/2 cup of the hot milk mixture, whisking to combine. Add the egg mixture to the hot milk mixture and return to the heat. Cook over medium-low heat, whisking constantly, for 1 minute.
  3. Bring to a simmer, stirring constantly with a heavy wooden spoon, and cook until thickened, about 2 to 3 minutes. Remove from the heat and stir in the butter and vanilla. Transfer to a clean container and press plastic wrap against the surface to prevent a skin from forming. Refrigerate until chilled, 4 hours or until ready to use.
  4. Whip Angel All Purpose Creamer using an electric hand mixer or wire whisk until stiff peaks form and fluffy. Fold whipped cream into the vanilla pudding mix.
  5. Using either a trifle bowl or a wide glass bowl or 4 clear 500ml cups. Using a spoon, spread the pudding over the bottom and layer with broas, pudding mixture, sliced bananas and whipped Angel All Purpose Creamer enough to cover the layer. Repeat the layering twice more. End with a final layer of whipped cream. Garnish the top with crumbled broas. Chill for 4 hours or until ready to serve. Best served cold.

      6. INGREDIENTS

      ½ cup sugar
      2 tbsp butter
      1-410 ml Angel Kremdensada, room temperature
      ¼ tsp salt
      2-380ml Angel All Purpose Creamer, chilled overnight
      1-200g pack graham cracker crumbs
      1 tbsp sugar
      1 cup softened butter
      3 to 4 large bananas sliced
      1 9-inch pie pan
      shaved dark chocolate

       

      PROCEDURE

      1. Melt sugar in a saucepan over low heat until it turns into a golden brown color.
      2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden spoon. Add Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. Continue cooking until thick. You can tell if done when the sauce covers the back of your spoon. Let cool and set aside. Transfer to a squeeze bottle if you like.
      3. Place chilled Angel All Purpose Creamer into a bowl. Beat with a hand mixer or a wire whisk until peaks form. Set aside, keeping it chilled in the refrigerator until use.
      4. Mix graham cracker crumbs with softened butter, sugar and divide and press mixture into mini pie pans. Spread toffee on the crust. Add bananas and layer on top of toffee.
      5. Drizzle remaining toffee over bananas, spreading evenly. Spread whipped cream on top of toffee and bananas or pipe using a pastry bag with a decorative tip.
      6. Garnish with shaved chocolate and more toffee on top.

          7. INGREDIENTS

          1 – 370ml Angel All-Purpose Creamer, chilled overnight
          ½ cup Angel Condensada, chilled
          2 tbsp strawberry jam
          250 grams strawberries, tops sliced off and diced
          1 piece store bought mamon, small dice

           

          PROCEDURE

          1. In a blender (or using a stick blender), combine condensada, strawberry jam and ¾ of the diced strawberries. Blend until smooth.
          2. Whip the chilled Ange All Purpose Creamer on high until it doubles its volume.
          3. Whip in the strawberry mixture into the whipped cream.
          4. Freeze for 30 minutes and fold in the mamon bits and remaining strawberry bits.
          5. Freeze overnight.

          INGREDIENTS

          2 ½ cups all-purpose flour
          1 ½ tsp baking powder
          1 ½ tsp baking soda
          1 ½ tsp salt
          2 eggs
          1 ¾ cup brown sugar
          1 cup vegetable oil
          1 cup Angel Evaporada
          1 tsp vanilla extract
          2 cups mashed banana (lakatan)

           

          PROCEDURE

          1. In a bowl, combine all-purpose flour, baking powder, baking soda and salt. In a second bowl combine eggs, sugar, oil, vanilla and Angel Evaporada.
          2. Slowly add dry ingredients to your wet ingredients. Mix well until combined. Fold in mashed bananas to the batter.
          3. Divide batter into three 6×3 or 450gram loaf pans greased and lined with parchment paper. Bake in a pre-heated oven at 300 degrees Fahrenheit for 30 to 40 minutes or until a tester inserted into the center comes out clean.
          4. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.

              5. INGREDIENTS

              1 – 410ml Angel Evaporada
              1 – 380grams Angel Condensada
              1 cup sugar
              1-25gram pack strawberry juice powder
              6 cups water
              3 cups cooked mini sago
              2 cups fresh strawberries, sliced – optional

               

              PROCEDURE

              1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
              2. Divide sago and strawberries into 6-500ml plastic bottles. Pour in strawberry milk. Chill for 3 hours.
              3. Pour over cup with ice and serve.

              INGREDIENTS

              1 can, 410ml Angel Kremdensada, chilled
              1 can, 836g fruit cocktail, drained with syrup set aside
              8 pieces store bought mamon, each sliced horizontally to create 2 layers

               

              PROCEDURE

              1. Pour the chilled Angel kremdensada in a bowl and use a fork to beat it, incorporating enough air until it fluffs up. Add in the drained Seasons Fruit Cocktail in the bowl and fold it in with the Angel Kremdensada until well incorporated. Set aside the fruit salad mixture until needed. Take 6 slices of mamon and layer it flat on a deep- set container.
              2. Pour half of the fruit cocktail syrup evenly on the layer of mamon.
              3. Spoon and layer half of the fruit salad mixture on top of the mamon. Take the remaining 6 slices of mamon and layer it flat on top of the fruit salad layer. Pour the remaining fruit cocktail syrup on the second mamon layer and then top it off with the rest of the fruit salad.