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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.
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.
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No shit. Really?
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You can get genuinely non-dairy frozen whipped topping at kosher markets. It's still pretty gross, IMO (especially if you dare to read the label), but useful for special effects. Tends to be full of soybean oil, though, if that's also a problem.
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