01
Goat Milk
7.5best for dressing1 cup : 1 cup
Dairy-free, slightly sweet
7.5
coconut milk substitute
for dressing.
Dressings live at refrigerator temperature where emulsions separate if oil droplets exceed 10 microns. Coconut milk brings guar gum and 17 percent fat for stable creamy vinaigrettes that hold 72 hours. Swaps must ship similar guar or xanthan content or break within 4 hours at 4 degrees Celsius. Add 1/4 teaspoon xanthan per cup to dairy to match.
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adjustment for dressing
Goat milk dressings need stabilization because goat milk sits at 10 centipoise and breaks within 4 hours at 4 degrees Celsius. Whisk 1/4 teaspoon xanthan per cup and blend 45 seconds at high speed. Dressing holds 72 hours refrigerated; aroma fades past 5 days so make small batches.
02
Cream Substitute
10.01 cup : 1 cup
Full fat, thick and creamy
10.0
adjustment for dressing
Cream substitute matches coconut-milk body for vinaigrette base. Whisk 1 cup with 2 tablespoons lime juice, 1 teaspoon fish sauce, and 1 tablespoon honey. Emulsify in blender 30 seconds; dressing holds 10 days at 4 degrees Celsius without xanthan because stabilizers are built in from factory.
03
Milk
7.51 cup : 1 cup
Thinner and less rich; add 1 tbsp coconut cream per cup for body, expect mild coconut flavor
7.5
adjustment for dressing
Milk dressings break within 2 hours at 4 degrees Celsius unless stabilized. Blend 1 cup milk, 1/4 teaspoon xanthan, 2 tablespoons lime juice, and 1 teaspoon honey for 30 seconds. Emulsion holds 48 hours refrigerated; add 1 tablespoon sesame oil per cup to restore tropical body coconut milk provides.
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04
Whole Milk
7.51 cup : 1 cup
Thinner and less creamy; whole milk lacks coconut richness, add 1 tbsp coconut cream per cup
7.5
adjustment for this dish
Whole milk's 3.5 percent fat is too thin for creamy dressing. Whisk with 1 tablespoon olive oil, 1/2 teaspoon dijon, and 1/4 teaspoon xanthan per cup for stable emulsion at 4 degrees Celsius. Blend 30 seconds until oil droplets stay under 10 microns so dressing holds 72 hours.
05
Heavy Whipping Cream
7.51 cup : 1 cup
Chill overnight, use thick part
7.5
adjustment for this dish
Heavy cream dressing reads too rich; thin 3/4 cup cream with 1/4 cup water or coconut water per cup coconut milk. Add 1 tablespoon vinegar and 1/2 teaspoon salt. Blend 45 seconds; chill 1 hour to rest flavors. Holds 7 days at 4 degrees Celsius without breaking.
06
Whipped Cream
7.51 cup : 1 cup
Chill can, whip thick cream on top
7.5
adjustment for this dish
Whipped cream folded into dressing collapses within 4 hours at 4 degrees Celsius. Whisk smooth first, then add 2 tablespoons lime juice and 1/4 teaspoon xanthan per cup for stabilization. Blend 30 seconds at high speed and use within 48 hours for peak body and tropical-coconut-adjacent texture.
07
Evaporated Milk
7.51 cup : 1 cup
Similar thickness in curries and soups
7.5
adjustment for this dish
Evaporated milk brings thick body at 60 percent concentration, close to coconut cream. Whisk 3/4 cup evaporated with 1/4 cup water, 2 tablespoons lime juice, and 1 teaspoon honey per cup. Chill 2 hours at 4 degrees Celsius; dressing thickens into spoon-coating consistency without added xanthan.
08
Half and Half
7.51 cup : 1 cup
Thinner dairy option; half-and-half lacks coconut richness, add coconut extract for flavor
7.5
09
Eggnog
6.01 cup : 1 cup
Dairy-free, add vanilla and nutmeg
6.0
10
Chocolate Milk
5.01 cup : 1 cup
Add cocoa powder and sweetener
5.0
11
Soy Milk
5.01 cup : 1 cup
Use carton type not canned for drinking
5.0
12
Skim Milk
5.01 cup : 1 cup
Very thin and bland; skim milk won't match coconut milk's richness, add coconut cream to thicken
5.0
13
Buttermilk
4.01 cup : 1 cup
Add 1 tbsp lemon juice, let sit 5 min
4.0