merryb wrote:

> > > > Coconut danish using coconut milk instead of water in the dough. Good
> > > > idea or doomed to failure?

> > > 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.

Bar mixers? Really? Well, I'll have to check it out.

I've changed my plan -- no danish just yet. I'm going to try this
simpler recipe:

http://simplerecipes.me/bread/coconut-rolls

The recipe is kind of kinked up by the author's warped thought
processes, but not too bad that I couldn't straighten it out. I'm
going to double it and replace most of the cow's milk with coconut
milk.