INGREDIENTS

15 pcs mini mixed fruit jelly cups, roughly chopped
1 cup apple, cut into cubes
1-140 ml Angel Kremdensada

 

PROCEDURE

  1. Combine all ingredients in a bowl. Mix well.
  2. Chill for at least 2 hours. Serve cold.

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

      1-410 ml can Angel Kremdensada
      1-836 grams Mixed Fruit Cocktail, drained
      1 pc red apple, cut into half inch cubes
      1/2 cup cheddar cheese, cut into half inch cubes

       

      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.

          5. INGREDIENTS

          1 – 410ml Angel Kremdensada, chilled overnight
          2 cups ripe avocado, diced
          2 cups mini sago, cooked
          1 cup white nata de coco

           

          PROCEDURE

          1. Place chilled Angel Kremdensada in a bowl. Lightly whip using a fork or wire whisk.
          2. Add avocado, sago, and nata de coco. Mix well until combined.
          3. Cover and chill for 3 to 6 hours before serving.

          INGREDIENTS

          1 can, 410ml Angel Kremdensada
          1 can, 822g mixed fruit cocktail, drained
          150g uncooked elbow macaroni
          1-piece red apple, cut into half inch cubes
          1/2 cup nata de coco, drained

           

          PROCEDURE

          1. Cook elbow macaroni according to packaging instructions. Let cool and set aside.
          2. In a bowl, combine fruit cocktail, apple and nata de coco. Add in cooked macaroni.
          3. Pour Angel Kremdensada into fruit cocktail and macaroni mixture. Mix well. Chill for at least 6 hours before serving. For best results, chill overnight.

          INGREDIENTS

          1 Angel Krem Queso, chilled
          1 ½ kilos potatoes, scrubbed
          6 cups water
          2 tbsp salt
          3 eggs, hard-cooked, peeled and coarsely chopped
          1/3 cup mayonnaise
          ¼ cup chopped spring onion
          1 tsp salt, or according to taste
          ¼ tsp freshly ground black pepper
          1 medium apple, cored and diced
          1 cup cooked and diced chicken meat
          Iceberg lettuce or mixed greens
          Chopped fried bacon (optional)

           

          PROCEDURE

          1. Place potatoes in a pot then fill with water. Add 2 tablespoons salt and boil until potatoes are fork-tender.
          2. Drain potatoes then allow to cool. Peel off skins then cut into cubes. Set aside.
          3. In a large bowl combine Angel Krem Queso, eggs, mayonnaise and spring onion. Season with salt and pepper.
          4. Add potatoes, apple and chicken. Toss well.
          5. Cover and keep chilled until serving.
          6. Serve on a bed of lettuce with chopped bacon on top if liked.