Is it a good idea to substitute a dry ingredient with a liquid ingredient?

@LiveLove (445)
United States
October 24, 2009 9:02am CST
I want to make some fresh banana nut bread but I forgot the dried shredded coconut flakes. I have coconut milk so the flavor shouldn't be altered but now I'm worried about how much liquid to add or if that would even be a good idea to do. The coconut flavor would be in every miilimeter of bread and I don't want it to overpower the banana and even the walnuts floavors. Should I go with the coconut milk or just wait and get the coconut shredded coconut flakes?
2 responses
@uath13 (8207)
• United States
24 Oct 09
That would be a pretty big difference. You could try a very small dash of the coconut milk to see how it works. It might prove interesting.
@menolly22 (217)
• United States
24 Oct 09
Honestly I would probably wait to get the coconut flakes. But that's just me. I'm totally new to baking and am still trying things out myself. I would think that the coconut milk would make it a little too moist. It would take quite a bit longer to bake if it baked at all. I hope that you get more responses on this from more experienced people!