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.

On Jun 14, 3:47*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.

Whack?!? <chuckle>. How about Wiggedy Wiggedy Whack white boy? What a
homer.

On Thu, 14 Jun 2012 15:47:46 -0400, 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.

At first peruse I was gonna say coconut milk or coconut water? Coconut
milk is very high in fat, so is gonna add a lot of fat to the danish
dough, so you might want to slack back on whatever fat you are adding
to the dough.

How bad could it be? Give it a try and let us know!

John Kuthe...

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.

Interesting thought. Worth a try I guess, but I wouldn't make a huge
batch. I hope it works for you!

On Jun 14, 3:59*pm, BillyZoom > wrote:
> On Jun 14, 3:47*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.
>
> Whack?!? <chuckle>. How about Wiggedy Wiggedy Whack white boy? What a
> homer.

bak home in rumania we used to dance with guys that would make you
look like an antique.

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?
I've replaced the called for amount of water or milk in baked goods
with heavy cream several times and been quite pleased with the
results. With coconut milk, do know that your Danish final may be
15-20% denser than with water.
....Picky

On Thu, 14 Jun 2012 15:00:03 -0500, John Kuthe >
wrote:

> On Thu, 14 Jun 2012 15:47:46 -0400, 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.
>
> At first peruse I was gonna say coconut milk or coconut water? Coconut
> milk is very high in fat, so is gonna add a lot of fat to the danish
> dough, so you might want to slack back on whatever fat you are adding
> to the dough.
>
> How bad could it be? Give it a try and let us know!
>
As popular as it seems to be, I've never tasted coconut water. Does
it have all the coconutty flavor of coconut milk?


--
Food is an important part of a balanced diet.

On Thu, 14 Jun 2012 13:01:12 -0700 (PDT), merryb >
wrote:

> 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.
>
> Interesting thought. Worth a try I guess, but I wouldn't make a huge
> batch. I hope it works for you!

If it works here, then it should work for Danish.
http://www.mykitchensnippets.com/201...onut-buns.html

--
Food is an important part of a balanced diet.

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.

On Jun 14, 4:18*pm, A Moose in Love >
wrote:
> On Jun 14, 3:59*pm, BillyZoom > wrote:
>
> > On Jun 14, 3:47*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.
>
> > Whack?!? <chuckle>. How about Wiggedy Wiggedy Whack white boy? What a
> > homer.
>
> bak home in rumania we used to dance with guys that would make you
> look like an antique.

Is that supposed to make any sense to me?

On Thu, 14 Jun 2012 14:58:49 -0700 (PDT), ImStillMags
> wrote:

>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.

We use canned coconut milk for most of our vegan baking. I don't
use a lot of it-- and the cans are just handier. I haven't seen a
difference in how it works. The Goya milk in the can is very thick.
[shake well before opening-- it does separate]
The other milk I get is Vitarroz. It is significantly less expensive
than the Goya, and doesn't seem to be as 'heavy'. But it works just
as well, IMO.

Also note that there is Coconut Cream in a can. I'm still not sure
what I'll do with the can I picked up by mistake.

Jim

On Thu, 14 Jun 2012 14:50:29 -0700, sf > wrote:

>On Thu, 14 Jun 2012 15:00:03 -0500, John Kuthe >
>wrote:
>
>> On Thu, 14 Jun 2012 15:47:46 -0400, 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.
>>
>> At first peruse I was gonna say coconut milk or coconut water? Coconut
>> milk is very high in fat, so is gonna add a lot of fat to the danish
>> dough, so you might want to slack back on whatever fat you are adding
>> to the dough.
>>
>> How bad could it be? Give it a try and let us know!
>>
>As popular as it seems to be, I've never tasted coconut water. Does
>it have all the coconutty flavor of coconut milk?

I have no idea. I bought some by mistake once but didn't open any of
the cans and returned them all for the coconut milk I intended to buy.

I'd imagine the water would have a coconut flavor to it.

John Kuthe...

sf wrote:

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

> If it works here, then it should work for Danish.
> http://www.mykitchensnippets.com/201...onut-buns.html

That recipe calls for pouring the coconut milk over the rolls, like a
glaze. Not what I meant at all.

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.

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.

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

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.