Combine the coconut milk, water, sugar and fresh lemon juice in a cocktail shaker. Shake well, about 30 seconds. Then add lavender simple syrup to taste, shake for 5 seconds. Pour into cocktail glasses. Garnish with lavender or lemon slice and enjoy!
Makes 4 cocktails.
To make homemade coconut milk:
4 cups of water
1.5-2 cups of unsweetened shredded coconut
Heat water, but don't boil. Put shredded coconut in blender and add water. Blend on high until thick and creamy. Pour through a wire-mesh strainer to get any coconut pieces out. (Use immediately or store in the fridge for up to 4 days. Since this is fresh coconut milk, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just stir before using.)
To make lavender simple syrup:
1 cup dried lavender buds
2 cups water
2 cups sugar
Bring sugar, water and dried lavender to a boil in a medium saucepan over medium-high heat, stirring just until sugar dissolves. Boil 2 minutes. Do not stir. Remove from heat, and press through a wire-mesh strainer into a bowl, using back of a spoon to squeeze out liquid. Discard solids. Cool completely for about 30 minutes. (This simple syrup can be stored in the refrigerator for up to 3 months).