Sunlit Lavender Coconut Mocktail

Allergens

Coconut, Lavender

Ingredients

• 1 cup unsweetened coconut milk 2 cups ice cubes 1/4 cup fresh lavender flowers 2 tbsp honey 1 tsp vanilla extract A pinch of sea salt

Instructions

1. In a large bowl, combine the coconut milk and lavender flowers. Cover and refrigerate for an hour, allowing the flavors to meld and infuse.
2. After an hour, strain the mixture through a fine mesh strainer into a blender, discarding the used lavender flowers.
3. Add honey, vanilla extract, and sea salt to the blender, and blend until well combined.
4. Pour the mixture into tall glasses filled with ice cubes, and garnish with a sprig of fresh lavender.

Chef’s Insight

The subtlety of lavender pairs perfectly with coconut cream for a delightful paleo mocktail experience.

Notes

Feel free to adjust the sweetness of the mocktail to personal preference.