Non-dairy alternatives for laminated dough

So, I've been allergic to milk since birth, which has made me a pretty adept baker. I've been looking into making my own puff pastry recently, and because of the time involved, I need some input as to what I should use in place of the butter. I really don't think that margarine will cut it, so that leaves me with lard or coconut oil/coconut butter. Anyone have any thoughts on the matter?

 

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