Steep Butterfly pea flowers in hot water for 15 minutes. Drain, finely sifting out any flowers. Add three cups of water, two cups rice, and salt to a rice maker or covered saucepan. Bring to a boil, then simmer until rice is cooked and fluffy (and blue!).
Toss cooked rice with mango, blueberries, kiwifruit, almonds, and coconut. Divide into four equal portions; fill halved coconuts with rice mixture. Garnish with edible flowers.
Option: serve with yogurt or granola on the side.