DIY Coconut Milk
A can of coconut milk is something my pantry is never without. I love that stuff. I use it a lot especially when I'm cooking vegan; it is an admirable substitute for whipping cream. I add it to pureed vegetable soups to give them that rich, creamy mouthfeel, I make ice cream, panna cotta and creme brûlée out of it. It's also amazing in an Indian or a Thai curry.
The problem with coconut milk is that the quality of the milk varies from can to can. I maybe just need to do more research, but I've not yet found a brand that I really have bonded with, so I usually just end up buying whatever's on sale at the Asian Supermarket. Some are waterier, some are creamier... but it's kind of a crapshoot. There is also some concern about BPA from tin cans.
So, for just as cheap, or maybe even cheaper, you can make your own. It's incredibly simple--you just need two ingredients, a blender, and some cheesecloth.