Heat one cup of coconut milk to boiling and steep the rose petals in a tea-ball for 5 minutes.
In a small bowl, combine the rose-coconut milk and the second cup of coconut milk with the rest of the ingredients. Mix until fully combined. Refrigerate for at least 3 hours, I suggest over-night!
To color with beets, grate part of a root and squeeze the juices in and mix until your desired level of pink ;)