I also recently found some coconut milk evap that you could try instead.

Hmmm I use the evap as a replacement for heavy cream or half and half since I used to not keep those on hand when I first wrote the recipe. I would imagine you could make your own dairy-free rice milk evap for the recipe. To do so, use 3¾ cup unsweetened dairy-free rice milk, soymilk, or nut milk. Cook in a saucepan over medium-low heat. Simmer, whisking occasionally, until the liquid reduces to 1½ cups, about 30 minutes. You want it to simmer, and steam, but do not bring it to a boil. Store it in the refrigerator for up to 1 week. It can be frozen into cubes if needed later.