Lavender Coconut Milk

 Lavender is one of my very favorite smells/taste hands down. I use lavender oil on the reg for calmness and focus (my favorite brand: Eden’s Garden). If there’s lavender-scented laundry detergent, soap, shampoo, whatever.. you can guarantee that’s the one I have. Recently I bought lavender infused witch hazel and have been using it on my skin each night.. TOTAL life changer!

Lavender has tons of health benefits ranging from reducing anxiety & stress, aiding sleep issues, helping with skin problems (due to it being anti-inflammatory), and it even has antiseptic qualities (it was used back in the day for wound healing and injuries).

Last month in San Francisco, I stumbled into the cutest juice/smoothie bar, Native Co Food + Juice in SoMa that had the ‘Smooth Lavendator’ smoothie made with banana, date, lavender infused coconut milk, and coconut
water. OBVIOUSLY with my love for lavender I had to get it! This smoothie totally changed the smoothie game and I knew I had to learn to make my own… so here I am.

Homemade lavender infused coconut milk is great used in smoothies, coffee, or is refreshing on its own! I hope you enjoy it as much as I do.

Lavender Coconut Milk

Prep Time10 mins


  • 4 cups hot water
  • 1 cup organic unsweetened coconut shreds
  • 2 tbsp organic lavender flowers


  • Add hot water and coconut shreds to high speed blender (I use Vitamix)
  • Blend for 3-4 minutes until thick and creamy
  • Add lavender flowers and blend for 1-2 more minutes
  • Put nut milk bag over a large mixing bowl. Pour milk and strain
  • Pour strained milk into a glass bottle and cool in refrigerator
  • Save pulp in the bag and freeze for future smoothies
  • Milk keeps in fridge for 5-7 days. Use in smoothies, coffee, or drink by itself. Enjoy!