Has anyone ever used pre-sweetened coconut (i.e. Bakers) in any beer recipe? I've scoured the internet and found that some have said the preservatives in the pre-sweetened coconut might not be good for beer because they (supposedly) give off-flavors. I really want to add some coconut to a stout I made this past Saturday and I can't get organic coconut here in South Korea without paying through the nose. I figure if I throw about five pounds into the secondary fermenter, it shouldn't hurt... but I don't understand what kind of off-flavors I might get.