I’ll be honest, the first time I tried making hibiscus water with coconut, I wasn’t sure if it would be a wild success or a kitchen experiment gone wrong. Turns out, it’s the kind of drink that makes you forget you even own store-bought juices. It’s light, tangy, and just the right amount of creamy from the coconut milk. When I brew hibiscus, the kitchen fills with this tart, floral aroma that instantly makes me feel like I’m somewhere tropical—although in reality I’m probably standing there in sweatpants. The coconut milk softens the sharpness of hibiscus, almost like adding cream to coffee, but way fresher. It makes the drink feel special, yet simple enough for everyday sipping. This recipe is part of my collection of hibiscus recipes, but it also sneaks its way into gatherings as a light hibiscus cocktail recipe when you add a splash of something stronger. I’ve even heard people compare the richness to coconut rum drinks recipes. To me, it’s one of those healthy drinks recipes that doesn’t feel forced—it’s refreshing, naturally colorful, and just fun to pour into a tall glass of ice. And if you’re wondering where the water bread recipe fits in, well, let’s just say you’ll need something to nibble alongside this vibrant drink.