Shake the can of coconut milk, open, and empty the contents into a small saucepan, warming over low heat until any solids disappear. Stir in the honey, lime juice, and salt until all the ingredients are incorporated. Pour into ice cube molds and freeze until solid.

Place the hibiscus flowers in a medium heatproof bowl and pour the boiling water over the top. Let steep until the mixture reaches room temperature, then stir in the blood orange juice. Steep for at least 20 minutes and up to overnight (in a sealed container in the fridge, if overnight), then strain out the flowers.

Once the mixture has steeped, place it in a small saucepan with 2 tablespoons honey and the vanilla and bring to a boil. Simmer until reduced by half, about 20 minutes. Taste, and add more honey if desired; sweetness will vary depending on the hibiscus and citrus used. Transfer the syrup to a glass and place in the freezer or fridge to cool completely (depending on how quickly you want to use it--don't forget to take it out of the freezer, though). When cold, stir in the orange blossom water.

The next day, and once the hibiscus orange blossom syrup has chilled, place all the coconut lime ice cubes in a high-speed blender. I like to crack ice cubes using the back of a metal spoon so they're easier to blend. You can add a little water if you're having trouble blending. If you have one, use a blender tamper to compress the cubes as they blend. You can add a little water if you're having trouble blending. If you have one, use a blender tamper to compress the cubes as they blend. The end result will be a slushie with the texture of snow or shaved ice.

Layer the slushie and hibiscus orange blossom syrup as you like--taste them together so you know the ratio you want. Drink up!