More successful

While soy milk does not work for pudding, coconut milk does work somewhat for ganache. You have to reduce the proportions of the coconut milk by a quarter, and the ganache is much tackier, but you can't really taste the coconut. And it does have a pourable consistency and then sets to an appropriately stiff and glossy (if slightly sticky) finish. I suspect there will be a lot of things frosted in ganache for the next several months, since that and glazes are the only frostings I can have. (Well, you can make cheap bakery style "buttercream" with shortening, but that's disgusting and why would I do that to people?)

Speaking of shortening--did you know that Cool Whip contains actual dairy? So it's not real whipped cream, but it's still got enough cream in it to cause problems. Ttthhhpt.