Corn Cakes and Avocado Mousse with Dulce de Leche Bliss
All the flavors of summer in one blissful bite.
Corn Cakes and Avocado Mousse with Dulce de Lech Bliss, oh my! This small-plate tapas dish represents all things good about summer. We know you’ll enjoy this sweet and savory combination of corn cakes, zesty avocado mousse topped with a vegan dulce de leche made from Madagascan Vanilla Bean ice cream (yes that’s a thing!).
Inspired by the creaminess and functionality of Coconut Bliss products we’ve done it again to create the deliciously unexpected. We love taking seasonal ingredients and pairing them together in our plant-based recipes. You can add 1/2 a cup of sweet corn right off the cob during the late summer when fresh corn is ripe and plentiful. Don’t forget the secret blissful ingredient, Infinite Coconut ice cream!
Looking for a little history 101 when it comes to tapas? Tapas originated in Spain and consist of small plates of food that are served between meals, normally with an alcoholic drink. This has since become a trend world-wide at many restaurants and can be easily recreated in your own home. These corn cakes are the perfect size for tapas or an appetizer dish. Don’t let the size fool you, they are packed full of sweet and savory flavors that will keep you reaching for more!
Our Dulce de Leche Bliss (or caramel sauce) is honestly a vegan phenomenon. When experimenting in our Coconut Bliss Kitchen, we found that simmering our ice cream on the stove would caramelize the ice cream and turn into a rich amber caramel sauce. You can never go back to store bought Dulce de Leche after making this at home. You can add it to almost any dish, sweet or savory!
For more history on Spanish Tapas, check out this article by Spain-Holiday.
Dulce de Leche Bliss
Dulce de Leche Bliss (caramel sauce)
(Use organic ingredients whenever possible)