I have friends who are dairy sensitive, and have often found full-fat coconut milk, such as sold in a can, not a carton (Beware of the sulfites - another common allergen - in many brands.) to be more satisfactory than 'thin' vegetable source milks like almond, soy, oat or rice. I'm thinking it adds richness from the fat content like butter or half-and-half would. Lemon-coconut flavors pair nicely. A tablespoon of palm oil might accomplish the same thing, but be aware it has a faint carroty taste (also okay with lemon) and adds yellowish to orangey color, depending how much is used. I know some people are currently skeptical of the health effects of palm oil, and for that I suggest perusing a few naturopathic doctors' vids on Youtube. It's not a hydrogenated fat, in any case.

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