Good question, Nancy! While we have done some testing with using arrowroot in place of cornstarch, the world of dairy-free pastry cream has not been explored in our test kitchen thus far. Our helpful R&D team suggested using soy milk instead of coconut milk since soy has some additional protein that might help bind the filling and keep it set. You also could consider using 2 whole eggs and 2 egg yolks, as the protein in the whites will also add support. Like we mentioned, you'll be experimenting as we haven't tried these things before, but if you give it a shot let us know how it turns out! Kye@KAF

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