On Jun 14, 12:47*pm, 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.

Coconut milk should be fine. Know that there is coconut milk out of
a can, which is much different than coconut milk by
Silk or So Delicious. I would think those would be better for your
recipe than the canned coconut milk. Not as heavy.