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