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Coconut Poaching Liquid

This recipe for coconut poaching liquid is courtesy of Sue Torres and should be used in her Coconut-Poached Shrimp Tostadas recipe.

  • Yield: Makes enough to poach 18 shrimp

Photography: not applicable

Source: The Martha Stewart Show


  • 1 can (13 1/2 ounces) coconut milk
  • 1 lemongrass, outer leaves removed and tender center chopped (about 1/4 cup)
  • 1 cup chopped white onion
  • 1 carrot, chopped
  • 5 Serrano chilies, chopped
  • 3 to 4 cloves garlic
  • 1/2 cup sugar
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 1 bulb fennel trimmed and coarsely chopped
  • Coarse salt


  1. Combine all ingredients plus one full can water in a medium saucepan over high heat. Bring to a boil; reduce heat to medium. Simmer for 25 minutes. Remove from heat; strain; return to heat if poaching shrimp immediately. Store, covered, in a refrigerator for up to 2 days; poaching liquid can be used several times.

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