On Fri, 15 Jun 2012 12:01:20 -0700 (PDT), merryb >
wrote:

>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.

I find the canned in the Goya secton- and the Vitarroz section. The
cartons are in the vegan section of one store-- and next to the dairy
case in the other. They don't need refrigeration until they are
open.

Jim