I use canned tomatoes a lot and only use whole tomatoes. The reason is that I once spoke with a man who used to work at a tomato canning factory. He said that the whole tomatoes were usually the best, with the quality going down with the more processing involved. He said to absolutely avoid crushed tomatoes at all costs.
I always take the extra step to deseed canned tomatoes as they tend to add a bitter flavour. I pour the entire can into a large bowl and open each tomato with my hands and scrape out the seeds, then shake the tomato out in the can liquid until the seeds dislodge. I put the cleaned tomato into another bowl. After doing this with all the tomatoes, I pour the leftover liquid through a sieve and use a wooden spoon to moosh any tomato bits through, while keeping the seeds out. It’s labour intensive, but it’s worth it.
I’ve found that coconut milk comes in a variety of price points. The ones I buy are generally more expensive, and will be mostly just coconut milk and water. The cheaper ones have all sorts of preservatives and mystery ingredients in them. I can’t confirm that the purer ones taste better, but why add any unnecessary ingredients?