Steep the hibiscus flowers - In a small pot, bring 1/2 cup of water to a boil. Turn off the heat and add the dried hibiscus flowers to the hot water, stirring gently to combine. Let the mixture steep for 5-10 minutes, until the water turns a deep red color and the flowers are fully rehydrated. - Be careful not to over-steep the flowers, as this can make the mixture too bitter.

Blend the smoothie ingredients - In a blender, combine the frozen strawberries, frozen bananas, coconut yogurt, coconut water, and honey or agave. Blend on high speed until the mixture is fully combined and has a smooth, creamy texture. - For a thicker smoothie bowl, use less liquid. For a thinner bowl, add more coconut water or almond milk.

Assemble the smoothie bowl - Pour the smoothie into bowls and decorate with the steeped hibiscus flowers and edible flowers. Serve immediately. - Feel free to get creative with your toppings - other options include fresh fruit, granola, nuts, or coconut flakes.