I've posted about using both coconut milk and almond milk in my coffee. Neither one is real cream though, **sigh**

Homemade almond milk is the better tasting of the two, IMHO ... but I found both times that I made it ... it's not a good keeper. Don't make more than 2-day's worth, because it spoiled quickly, even using carefully scalded glass for storage

I also found that I needed to use a LOT more of either of these substitutes than cream. I find that 1½ teaspoons (7 ml) 18% cream is perfect in a 10 oz mugga. Whereas I needed a couple Tablespoons (30 ml) of the others.

Just my experience though, I'm an old cream-addict!!

Doreen