Sure. Head for the doctor and ask for ideas. It is pretty hard for anyone on a forum like this to know just what you may tolerate. Have you confirmed that you had a definite alergy/intolerance for what you were using before the coconut? Maybe it is OK. The doc is really the best one to advise, or refer you to a nutritionist.

I don't know what you want the replacements for, but I'll throw some things out there that I know about. Earth Balance is processed a bit, but if you don't mind that, there's a non-soy spread that's also gluten-, soy-, and dairy-free. And coconut-free. They make a buttery spread that can replace butter in most/all recipes, for cooking & baking.

Olive and grapeseed (and avocado!) oils work well for cooking, and since you mentioned you were using coconut oil I assume you care some about the health benefits. Also, olive oil can be good in some baked goods (like olive oil & rosemary cake, yum!) and if you freeze olive oil until mostly frozen you can cut it in like butter in pastry crusts: http://www.theppk.com/ppk-100/91-partially-frozen-olive-oil/

There are a million kinds of milks out there besides coconut, too. Rice, almond, hemp, cashew... again, not sure what you're using it for, but you can make your own if you have a ton of time and nothing better to do than blend soaked nuts!

The internet is your oyster; there are good substitutes for just about everything out there. :)

I am allergic to gluten and soy and my sister is allergic to dairy. We use almond milk for a lot of things as well as things made with canola oil and corn oil.

Whoa. Looks like some people are dealing with a little repressed anger and will take any form of outlet they get.

MLHIRT-
I think what the editor is saying, and if you read your research before becoming upset is that there are some advantages to goats milk:
1. There is less lactose (7% less) ( which is what lactose intolerant people can't digest) in goat's milk then in cows milk.
2. Goats milk lacks the protein that 1 in 10 people are allergic to : allergenic casein protein, alpha-S1, this protein is also missing from human milk.
3. Goats milk contains smaller fat molecules that cow's milk so for people who have digestion issues this may make it easier for them to digest.

These attributes are why SOME not all people may find it easier to digest or tolerate goat products.

Since the person described above just said dairy intolerance she could have easily meant lactose intolerance, actual dairy allergy, someone with a digestive disease such as crohns or malabsorption so what the editor said was not in ignorance but as a helpful tip.

LITLQT1108 already made the important point about milk intolerances and allergies...they are NOT all the same. And the editor did not say goat milk is always better, s/he suggested it as a *possible* alternative. Vitriol on the internet is why I frequently don't read comments. I forgot myself on this post and now will go back to ignoring the angry seething masses.

Yet again, I am lactose intolerant and have been for the past 10 years. I have done my research and 7% less lactose doesn't mean an absence of lactose. It's like saying there's 5% less fat in frosting - doesn't mean that there suddenly is no fat in frosting. From my experience in dealing with dairy, and from others who have dairy allergies, there isn't enough of a difference with going with goats milk. Maybe they're the other 9 (of the 1-10 who can) who can't handle alpha-S1. My bad.
I'm just going by percentages here.... So, 7% less lactose - still leaves 93% still there. And then a 1 in 10 chance you might not be allergic to the protein. Yeah. For goats milk to work for you that's still a slim possibility.
Maybe they should try panda milk.

MLHIRT-
Just so you know, babies are not allergic to human breastmilk. Milk is NOT milk. Something in moms diet (like milk from a cow), yes, they can be allergic to that.

MLHIRT- goat milk may not be a suitable alternative for you but that doesn't mean it wouldn't be great for others. I for one can't digest milk from cows (I've even tried raw milk so unfortunately it's not a result of processing) but can tolerate goat milk just fine. Not trying to be combative just wanted to share.

As far as the original question goes- maybe just stick to olive and canola oil? Almond milk is a great alternative and cashew cream can be great in place of coconut milk.

http://spreadlibertynews.com/the-organic-review-lack-of-dirt-causes-increase-in-food-allergies/

You might want to consider the GAPS diet (http://www.gapsdiet.com/), most people wh try this have cured their allergies. I also recommend eating traditional style foods, like bone broth good saturated fats (grass-fed butter, lard) and so on. For more info, Nourishing Traditions is very helpful (http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735)

If it's mainly a lactose or milk protein allergy, then you may want to look into using ghee. Almond meal is a great gluten-free ingredient for making baked goods and things. Of course thinly sliced almonds can also take the place of some coconut flakes, depending on what you are using them for. There are so many great websites out there for people with food allergies. One of my favorites is Roost.

Crisco?

It's unfortunate that my question unleashed some angry comments- that was never my intention! The editor left out many of the details that I provided when I submitted my question (fairly, they paraphrased) so the resulting question that was posted on my behalf lacked some of the specifics I initially provided. I have recently discovered that I seem to have a lactose intolerance. Nothing a little lact-aid can't help. My boyfriend has un-lactose dairy issues and does very well on goat's milk, so thank you to all who brought that up.

@Gudnis, I am actually a nutritionist, but sometimes reaching out to people who don't live in smaller cities such as myself can yield some interesting ingredients that I haven't seen before. Or haven't though of- like Crisco...

@Astrid Cook: I do have avocado oil in the house, but this is something that should never be heated. Like olive oil, avocado is fine for salad dressings etc but I'm on the hunt for something that does not degrade in a heated situation. I'm currently using grapeseed for that purpose and though I've seen the ice cube trays filled with oils & fresh herbs lately, I hadn't thought to freeze oils to cut into pastry like you suggested! Most gluten free baking doesn't require that anyways, but I'd like to be a little more adventurous with my thanksgiving pie crust this year.

@NinaLaFey Almond milk is definitely our go-to milk in a house with the same allergies as you! Corn & canola are two extremely highly gmo'd crops, so I'm trying to stay away from those oils- but thanks for the suggestion!

@Mlhirt: I read something about camel milk being a legit alternative recently...

@Leil: I have Nourishing Traditions on my headboard... I'm a little over halfway through reading the entire book :) As a type O, I wholly subscribe to their philosophy (and do find that it works best for my blood type!)

@StanS: I completely agree. I dig in the garden regularly, and admittedly don't wash my hands as often as I should ;) Barefeet is the order of the day, even in places where I probably "shouldn't". You won't find triclosan or antibacterial anything in my house... I suspect it's allergies resulting from a leaky gut complex in my case to be honest.

Thanks all for your contributions! -K