Boil on simmer – water, honey and strained rose petal water and let it sit until it’s slightly thick and cool.
In a glass, pour about 2 oz of the above-prepared liquid. Then add crushed ice.
Slowly add lychee juice & liquor as per your preference.
Finally add the club soda water and enjoy
Choose your own
Preheat the oven to 450°F.
Unroll pie crust and place in an 8×8-inch square glass baking dish. Press crust into baking dish and shape it up the sides as far as you can press it. Crust will shrink back some during baking. Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
Bake crust according to package instructions, usually 10 to 12 minutes. Remove from oven and allow to cool completely, this will take about 15 minutes.
Whisk together coconut cream instant pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until the mixture begins to thicken.
Whisk in 1 cup of flaked coconut, this is optional.
Spread pudding mixture into cooled pie crust.
Spread thawed whipped topping over the pudding mixture.
Place in the freezer to chill for at least 30 minutes. Spread the remaining cup of coconut flakes in a pie plate or small sheet pan. Bake in 450°F oven for 5 to 8 minutes, stirring every few minutes, until coconut is golden and toasted. Remove from pan immediately and cool.
Sprinkle toasted coconut over the chilled pie. Sprinkled some sugar and dark chocolate to add some extra sweetness