INGREDIENTS

1-140ml Angel Kremdensada
2-25 grams pack pandan flavored gulaman powder
8 cups water (you can use buko juice)
1 cup cooked sago
2 cups grated buko meat

 

PROCEDURE

  1. Cook two packs of gulaman in 8 cups of water or buko juice.
  2. Pour in 2-8×8 pan. Let cool and chill for at least 6 hours. Chill Overnight for best results.
  3. Cut gulaman into 1/2 inch squares. Set aside.
  4. Combine Angel Kremdensada, gulaman, sago, buko meat in a bowl. Chill in the refrigerator overnight.

      5. INGREDIENTS

      1 can, 410 ml Angel Evaporada
      1 can, 380g Angel Condensada
      1 pack, 400ml Coco Mama Fresh Gata
      1 can, 425g canned cream style corn
      1 cup cornstarch
      1 cup grated cheddar cheese

       

      PROCEDURE

      1. In a medium size pot, combine Angel Evaporada, Angel Condensada, Coco Mama Fresh Gata and cornstarch. Mix well until cornstarch is dissolved completely.
      2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
      3. Quickly divide into 4-500 ml rectangular microwavable containers. Cool completely.
      4. Place in the refrigerator for 4 hours or best overnight. Top with grated cheddar cheese before serving.

      INGREDIENTS

      370 ml Angel All Purpose Creamer, chilled overnight
      half can Angel Condensada
      1-836 grams fruit cocktail, syrup drained
      1 cup buko meat
      1 cup green kaong
      1-165 grams cheddar cheese, grated or diced small

       

      PROCEDURE

      1. Lightly whip Angel All Purpose Creamer and Angel Condensada in a bowl
      2. Fold in fruit cocktail, buko meat, kaong and cheese. Transfer into a microwavable container. Freeze for at least 6 hours or for best results overnight.
      3. Scoop fruit salad ice cream onto serving cups or waffle cones.

      INGREDIENTS

      1-410mL Angel Evaporada
      2 cups water
      2 tbsp unflavored gelatin powder
      1/4 tsp sugar
      1/4 tsp green food coloring
      2 cups water, boiled with pandan leaves
      1 1/2 cup sugar
      1 buko, juice and grated buko meat
      5 cups ice

       

      PROCEDURE

      1. Boil water in a saucepan then remove from heat. Add gelatin powder and 1/4 cup sugar. Stir until granules are finally dissolved.
      2. Add green food coloring, stir. Pou in a 8×8 pan. Let cool and chill for at least 6 hours. For best results, chill overnight.
      3. Cut green gelatin into 1/2 inch squares. Set aside.
      4. In a large pitcher, mix pandan water, Angel Evaporada, 1-1/2 cup sugar, buko juice and buko meat.
      5. Add gelatin cubes and ice. Stir and serve in cups.

          6. INGREDIENTS

          2 cups water
          2 tbsp unflavored gelatin powder
          1/4 cup sugar
          1/4 tsp green food coloring
          2 cups water, boiled with pandan leaves
          1-140mL Angel Evaporada
          1/2 cup sugar
          1 buko, juice and grated buko meat

           

          PROCEDURE

          1. Boil water in a saucepan then remove from heat.
          2. Add gelatin powder, 1/4 cup sugar. Stir until granules are completely dissolved.
          3. Add green food coloring powder and stir. Pour in a 8×8 pan. Chill overnight.
          4. Cut green gelatin into small squares. Set aside.
          5. In a large pitcher. Mix pandan water, Angel Evaporada, 1/2 cup sugar, buko juice and buko meat and gelatin squares.
          6. Pour into ice candy bags and freeze overnight.

              7. INGREDIENTS

              1-410ml Angel Evaporada
              1-380g Angel Condensada
              4 cups Buko juice
              4 cups Buko strips
              3 cups White sugar
              2 liters Water
              5 kilo Tube ice

               

              PROCEDURE

              1. Combine all ingredients in the plastic container.

              INGREDIENTS

              1-410 ml can Angel Evaporada
              2 cups water
              1/3 cup sugar
              2 cups watermelon balls

               

              PROCEDURE

              1. Combine all ingredients in a bowl.
              2. Pour into a large, shallow pan or plastic container. This shape makes freezing faster!
              3. Freeze for about 4 hours.
              4. When ready to serve, remove from freezer.
              5. Scoop with a spoon and transfer to bowls.
              6. Top with watermelon balls and serve immediately

              INGREDIENTS

              1 cup Angel Evaporada
              2 ripe mangoes, chopped
              1 cup sugar
              2 ½ cups cooked small sago
              5 cups crushed ice

               

              PROCEDURE

              1. In a glass, place mangoes, sugar, sago and crushed ice. Pour Angel Evaporada on top.
              2. Mix before eating.
              3. Repeat with the rest of the ingredients.

              INGREDIENTS

              1 – 25 grams Red Gulaman, Powder, unflavored
              2 1/2 cups water
              1 – 380 grams Angel Condensed Milk
              1 – 410 ml Angel Evaporada
              227 grams Pineapple Tidbits, drained, reserved syrup

               

              PROCEDURE

              1. In a sauce pan, combine gulaman powder, reserved syrup and water. Mix until completely dissolved.
              2. Bring to a boil. Add condensed milk. Continue stirring for 2 minutes.
              3. Remove from heat. Add Angel Evaporada. Mix well.
              4. Pour into molds, and sprinkle with pineapple tidbits.
              5. Refrigerate for at least 3 hours to set or overnight.

              INGREDIENTS

              4 pcs. Buko (meat shredded)
              2 cups Condensed Milk
              4 cups Evaporated Milk
              2 tsp. Vanilla Extract
              40 pcs. Ice candy bags (1 ¾”x10″)
              4 cans (432g) Fruit cocktail, drained
              (reserve 12 Tbsp. syrup)

               

              PROCEDURE

              1. Combine condensed milk, vanilla, buko, evaporated milk and fruit cocktail syrup.
              2. Fill each ice candy bag with fruit cocktail, then fill with milk mixture.
              3. Twist plastic and tie a knot, and freeze overnight. Serve.