I was in the mood for an easy pie this weekend. I made a graham cracker crust and a coconut custard filling. The filling was made on the stove using coconut milk only. Coconut milk is stark white and looks almost silvery to my eye. When combined with eggs, the color looks a little green/grayish. Since I'm lactose intolerant, I don't cook with dairy so must rely on alternatives. The pie tastes great, but the color, not so great. I love the creamy pale yellow color of custards and puddings made with dairy. Is there any way to make this happen using dairy free milks without sacrificing taste or texture? Hope this isn't a dumb question. Thanks for your thoughts and any help.