On Jun 15, 9:37*am, George M. Middius > wrote:
> 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.

They should be near the stuff for bartending ( bitters, etc) or in the
Asian food section.