INGREDIENTS

3 teaspoons instant
1/3 cup angel coffee creamer
3 teaspoons hot water
1/4 cup Angel Condensada
1/2 cup cold water
2 1/2 cup ice cubes

 

PROCEDURE

  1. In a tall glass, dissolve coffee, angel coffee creamer in hot water.
  2. Add condensada and cold water, stir to combine.
  3. Add ice cubes and serve.

      4. INGREDIENTS

      1 cup Ripe Banana Sliced
      1/4 Smooth Peanut Butter
      1/4 Angel Condensada
      1/3 Angel Coffee Creamer
      4 cups Crushed Ice

       

      PROCEDURE

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

      INGREDIENTS

      1 cup Ripe Avocado Cubes
      1/4 cup Angel Condensada
      1/2 cup Angel Coffee Creamer
      4 cup Crushed Ice

       

      PROCEDURE

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

      INGREDIENTS

      1 can, 410ml Angel Kremdensada
      1 cup mayonnaise
      4 tsp lemon juice
      1 tbsp Dijon mustard
      1 cup minced white onion
      1 cup chopped celery
      2 tbsp pickle relish
      4 boiled egg, grated
      4 cups boiled diced potato
      4 cups boiled chicken breast, cut into cubes
      1 cup grated cheese
      1 tsp salt
      1/4 tsp ground black pepper

       

      PROCEDURE

      1. In a large bowl, combine Angel Kremdensada, mayonnaise, lemon juice, Dijon mustard, white onion, celery, pickle relish and egg. Mix well.
      2. Add potato and chicken breast. Mix well until combined and fully coated
      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 white gulaman, cut into cubes
      1 cup cooked mini sago
      1 cup white nata de coco, drained
      1 cup white kaong, drained
      1 ½ cup grated fresh buko meat

       

      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 6 hours before serving.
      4. For best results, chill overnight.

      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 tbsp cooking oil
      ½ cup chopped onion
      1 tsp minced garlic
      2-180g Century Tuna Chunks in Vegetable Oil, drained
      ¾ cup canned button mushrooms, chopped
      2 tbsp butter
      2 tbsp all-purpose flour
      1-370 ml Angel Kremqueso
      30 pcs large lumpia wrapper
      1 pc egg, beaten
      cooking oil, for deep frying

       

      PROCEDURE

      1. Heat oil in a pan. Add onion and garlic, saute until soft and aromatic. Add tuna and button mushrooms. Cook for 3 minutes or until heated through. Set aside.
      2. Using the same pan, melt butter over medium heat and add all-purpose flour, cook until bubbly. Pour in Angel Kremqueso continue to stir the sauce until thick. Add back cooked tuna mixture, mix well until combined. Turn off heat and let cool until ready to use.
      3. Scoop around 2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Repeat the same step until all mixture are consumed.
      4. Heat oil in a cooking pot. Deep fry lumpia in medium heat until golden in color. Remove from the pot. Let excess oil drip. Serve hot.

      INGREDIENTS

      1 cup cream cheese, softened
      1-380 grams Angel Condensada
      2-250 ml Angel All-Purpose Creamer
      40 pcs broas or lady fingers
      ¼ cup rum (optional)
      2 cups freshly brewed coffee

       

      PROCEDURE

      1. Mix cream filling, cream cheese, Angel Condensada, Angel All Purpose Creamer until fluffy.
      2. Combine rum and brewed coffee on a deep dish. Dip broas on both sides. Just a quick dip, DON’T let it soak. Layer broas pieces on your choice of dish/container. Layer cream filling on top of the broas. Finish with dusting of cocoa powder on top.

          3. 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.