On Thu, 14 Jun 2012 15:47:46 -0400, George M. Middius
> wrote:

>
>
>Coconut danish using coconut milk instead of water in the dough. Good
>idea or doomed to failure?
>
>My only cautionary thought was whether coconut milk might be too
>acidic for the yeast. Turns out coconut milk is close to pH-neutral,
>so I'm not going to worry about that.

At first peruse I was gonna say coconut milk or coconut water? Coconut
milk is very high in fat, so is gonna add a lot of fat to the danish
dough, so you might want to slack back on whatever fat you are adding
to the dough.

How bad could it be? Give it a try and let us know!

John Kuthe...