Any way to reduce the tangy taste of homemade coconut milk?
Best method is simply to heat the coconut.

My current method:


Heat shredded coconut and water (1:4 ratio). No need to boil.
Let the mixture cool. I usually forget about it and come back a few hours later
Blend and strain


Although someone had pointed out to me that tricalcium phosphate is used in commercial brands, today I would tell them this is a bad idea.

I have now tasted about every brand available to me and they all taste pretty awful. The worst in terms of taste have tricalcium phosphate.

Homemade is truly the best. Just use a bit of heat to mellow out the taste.

I have experimented with baking soda. This works rather well, however it does leave a taste/sensation of its own. Although I didn't put much I will try to use less the next time. Nonetheless, I am submitting this as an answer. I will try to get my hands on tricalcium phosphate -- if I can -- and report back.