: Can coconut milk always and thoughtlessly substitute cream-based/bechamel sauces? I'm thinking of a pasta dish with chicken and mushroom. I have some coconut milk to use. I also want to add cheese at the end, because cheese.

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For the record, I just experimented with it.

A little essence of the coconut milk with some Emmental and cream cheese, was not a bad experience. It was interesting, if not a little bit odd - could be improved somehow, but it's not screaming at me to be explored.

Once I also added some of the other ingredients, namely the beef stock and the flavours from the mushrooms, peppers and garlic. There was a distinct oddness to the flavour, and I attribute that to the coconut milk.

So in short. I won't be repeating this adventure again.