Ices and Ice Creams/

Coconut Ice with Jamaica Syrup

Inspired by the shaved ice carts in Oaxaca, this simple (and dairy and gluten free) shaved coconut ice with a drizzle of hibiscus will become a regular rotation for your spring and summer entertaining.


  • For the Coconut Ice
  • 2 1/2cups unsweetened natural coconut water
  • 3/4cup plus 1 tablespoon sugar
  • 1/2teaspoon salt
  • 1- 13.5 ounce can unsweetened coconut milk
  • 1 1/2cups Jamaica Syrup (see recipe)
  • Handful of pomegranate seeds (optional)
  • For the Jamaica Syrup
  • 2cups sugar
  • 1cup (1.5 ounces)dried hibiscus flowers (often called jamaica, available at all Mexican grocery stores)


For the Coconut Ice:

In medium 4-quart saucepan set over medium heat, heat the coconut water, sugar and salt. Stir until the sugar dissolves. Remove from the heat and whisk in the coconut milk.

Pour the hot liquid into a 9-inch square baking dish, and gently place in the freezer. As the mixture starts to cool, the coconut milk fat will start to separate, so stir every 10 minutes or so, until ice crystals start to form.

Once the raspado is completely firm, shave the ice with a large fork or spoon, and spoon a generous portion into martini glasses or dessert bowls. Drizzle the jamaica syrup over the top (and optional pomegranate seeds), and serve immediately.

For the Jamaica Syrup:

In medium saucepan set over medium heat, heat the sugar with 1 cup of water. Simmer until the sugar completely dissolves. Remove from the heat and add the flowers. Steep the flowers for 30 minutes, then strain and discard flowers. Cool completely before serving.

Order fresh Hibiscus from our friends at Masienda:


  1. Thank you!! Mr Rick you are the best I love the way you talk about our Mexican food, thank very much, your show should be on food network or cooking channel, its classic I love everything you make, can’t wait to go to Chicago and visit your restaurants my cousin can’t stop talking about how good it is. ❤️

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