I make different kinds of non dairy milks (nut, rice, etc). I rather like coconut milk, but would like to reduce the natural tangy coconutty flavor.
I was looking at the following question: Homemade coconut milk in coffee compared to store bought
Someone was suggesting that the industry adds tri-calcium phosphate. I have no idea if that is available to the public or even if that would work. Any thoughts?
Edit: I believe my question is somewhat different from the one above as it doesn't specifically relate to coffee. I think this small factor might influence the answers. This question has generated different answers to the question.