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.

INGREDIENTS

Cream Filling:
– 1 cup Angel Evaporated Filled Milk
– 3/4 cup water
– 2 eggs
– 1/3 cup cornstarch
– 1/2 tsp vanilla essence
– 1/2 cup sugar
– 1 tsp grated lemon zest
Crust:
– 2 cups graham cracker crumbs
– 2 tbsp sugar
– 1/4 tsp ground cinnamon
– 1 cup softened butter
Fruit Toppings:
– kiwi slices
– halved strawberries
– red grapes
– sliced mangoes
– peaches

 

PROCEDURE

Cream filling:

1. Cream filling: Combine milk, water, eggs, cornstarch, vanilla and sugar in a heavy bottom saucepan.
2. Cook until thick while stirring continuously.
3. Stir in lemon zest before removing from heat.
4. Set aside to cool.

Crust:

1. Mix together graham crumbs, sugar, cinnamon and melted butter. Divide into 6 individual tart molds. Press bottom and sides using a spoon. Chill in the refrigerator.
2. Pour cream filling into prepared crust.
3. Top with fresh fruit slices.
4. Chill completely before serving.

INGREDIENTS

1-410 ml can Angel Evaporada
1 cup sugar
3 cups water
flavor of your choice

 

PROCEDURE

1. Combine all ingredients in a bowl and mix well.
2. Pour into ice trays. Cover the whole tray with foil.
3. Poke popsicle sticks through the foil so that there will be one stick in every compartment.
4. Freeze overnight then enjoy!
5. Make Angel Ice Pops in different flavors.
   Angel Mango Ice Pops – 1 ripe mango, chopped
   Angel Avocado Ice Pops – 1 avocado, chopped
   Angel Buko Ice Pops – 1 buko, grated and chopped
   Angel Melon Ice Pops – ½ small melon, grated and chopped