Is there a way to neutralize or override coconut flavour in a vegan dish?
Definitely not if you're getting the fat from coconut milk. Using refined coconut oil would definitely help, but getting it to blend and stay emulsified might be a challenge. Lecithin from a soy product might keep things together– I use it in place of egg to make vegan mayonnaise. All of that saturated fat is pretty tough to emulsify though. Maybe a combination of your coconut milk fat and refined coconut oil? Good luck!