Recipes > Hannah Olsson > Coconut Colada

Coconut Colada

Hibiscus Flower

Hibiscus Flower

Edible Flowers Hibiscus Flower has a stunning collection of colors and adds a bold touch to cuisines and beverages. They have mild but neutral flavors, and the petals can be separated, adding visual appeal and sophistication to the dish. They are a great addition to salads and tropical dishes.

Coconut Colada

Ingredients

  • Hibiscus Flower
  • 1.5 oz Coconut Syrup*
  • 1 oz Lime Juice
*Coconut Syrup:
  • 6 oz Coconut Milk
  • 8 oz Coconut Water
  • 14 oz Sugar
  • Method: Combine coconut water and sugar in a medium saucepan. Bring to a boil, stirring occasionally. Once boiling, remove from heat and let cool before adding coconut milk. Stir well to combine and store refrigerated in an airtight container.

Method

  1. Add coconut syrup and lime juice in a cocktail shaker filled with ice.
  2. Cover and hard shake until thoroughly chilled, at least 10 seconds.
  3. Strain into a small snifter glass filled with ice (Add additional ice to fill glass if needed).
  4. Top with 2-3 Hibiscus Flowers to fill the mouth of the glass and serve.