I don't taste the coconut at all! The savory flavor of the mushrooms and Italian seasoning do a really good job of masking the coconut flavor, in my opinion. Some people have almost a sixth sense for detecting coconut in recipes, though, so if that's you, you might want to try another AIP-friendly milk, such as tigernut milk. Though, the coconut milk really adds a creaminess to the sauce that I don't think you can get anywhere else (except real cream). Let me know how any substitutions go in the comments!