ImStillMags 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.

Are those in chiller, maybe in the dairy department? I don't recall
seeing either of them.