Recipes

Hibiscus Coconut Rice Pudding

A steamed rice dessert made with hibiscus flowers and syrup

Ingredients

6 oz jar of hibiscus flowers in syrup
1 cup rice
1 can (13.5 oz) coconut milk
Added honey or sugar to taste

Rinse rice in bowl 2x, dumping water after each rinse, then strain. Cook as directed. Let sit for 5 minutes.

Remove flowers from the hibiscus syrup and set aside. Add all of the syrup and the can of coconut milk to a small sauce pan. Heat on low. Taste and sweeten with more honey or sugar as desired.

To serve, take a spoonful of warm cooked rice and spoon the hibiscus coconut sauce over top. Add a hibiscus flower to the top. Yum!

Hibiscus Hottie

1 ounce lime juice
2 ounces pineapple juice (fresh is by far the best)
3 ounces coconut vodka
1 sliced jalapeno – add slices as desired for heat
Hibiscus flower + syrup to taste for sweetness

Mix and enjoy!

Hibiscus Sangria

1 bottle red wine
½ c. orange juice
1 cup Triple Sec
1 orange
1 cup frozen blueberries
6 oz jar hibiscus flowers + syrup to taste
Cinnamon stick

Thinly slice orange and cut hibiscus flowers in half. Mix all ingredients and chill 1-4 hours. Serve over ice. For a sparkling sangria, add sparkling water or 7up to take. Salud!

Hibiscus Thumbprint Cookies

½ cup butter
¼ cup brown sugar (lightly packed)
1 egg, separated
½ t. vanilla
1 cup flour
¼ t. salt
½ cup chopped nuts (optional)
Hibiscus preserves

Heat oven to 350 degrees. Mix butter, brown sugar, egg yolk and vanilla. Mix in flour and salt. Shape into 1-inch balls and place 1 inch apart on ungreased cookie sheet.
If using nuts - beat egg white slightly. Dip each ball into egg white and then roll in nuts. Press thumb deeply in center of each cookie. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet and allow to cool. Fill with hibiscus preserves.

Hibiscus Vinaigrette