Clean and hull 2 cups of fresh strawberries. Dry them off and put them in a plastic bag or on a small tray in the freezer for an hour.
In a small saucepan, bring 1 cup of water and ½ cup dried hibiscus flowers to a boil. Turn heat down slightly and gently boil for 4-5 minutes, then remove from heat and allow to come to room temperature.
Once the juice is room temperature, pour through a fine mesh sieve into a measuring cup. Press the flowers to get all the juice out. You should have about ½ cup concentrated juice. Discard the flowers. Set aside until your strawberries come out of the freezer.
Add strawberries, hibiscus juice, brown rice syrup, and water or coconut water to a blender and blend on high until you have a smooth consistency.
Pour into molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
To loosen the frozen pops from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.