Pretty sure we used coconut milk on a Thai cookery course for an authentic rice pudding-y Thai dessert. Obviously coconut isn't neutral on the flavour front but goes really well with rice.
It's been all potatoes here, what with our first ever allotment harvest of five different varieties proving very successful. (And all coming at once!) Following mashed (in vegan shepherd's pie), roast, potato salad, jackets, and Bombay aloo, I had my first go at gnocchi this evening. Very nice, but a right old faff and sticky as hell to work with. I think I need to let the potato cool and dry off a bit more before mixing with the flour. Served with a completely made-up concoction including cashews, mushrooms, onion, and carrot tops, (Usual obligatory food photo withheld, on account of it tasting a lot better than it looked!)