Coconut milk
Coconut milk can also be used in cheese and custard production, substituting at most 50% of dairy milk without lowering the overall quality of the products. By mixing skim milk with coconut milk, one procedure develops cheeses- including a garlic-spiced soft cheese called "queso de ajo", a Gouda cheese substitute, and a Roquefort substitute called "Niyoblue" (a portmanteau of Tagalog "niyog", "coconut", and "blue").