I combined floral lavender, zingy lemon, and silky coconut milk to create a Coconut Lavender Lemonade that’s one of my favorite Lavender Mocktails and will leave you intrigued to see how those flavors mingle.

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I always get a little obsessed when flavors collide in an unexpected way, and this Refreshing Coconut Lavender Lemonade Mocktail made me smile because it tastes like spring in a glass. Bright fresh lemon juice plays off the gentle, sleepy note of dried culinary lavender, so its floral but not grandma perfume, and the finish has a creamy hint that keeps you guessing.

I made it for friends and they kept asking what the secret was, which is exactly why I love sharing Unique Non Alcoholic Drinks — it’s a showstopper among Lavender Mocktails and somehow feels fancy without trying too hard.

Ingredients

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Lemon juice: bright, tart, vitamin C rich, low calorie, gives that citrusy sour punch.
Granulated sugar: pure carbs, adds sweetness and body, too much ups calories though.
Dried culinary lavender: floral aroma, tiny antioxidants, subtle bitterness, makes beverage fragrant and calming.
Coconut milk: creamy, adds healthy fats and richness, slight sweetness, gives silky mouthfeel.
Sparkling water: bubbly, zero calories, dilutes sweetness, refreshes and lightens the drink.
Sea salt pinch: boosts flavors, balances sweetness and acidity, trace minerals present.
Lemon slices: extra vitamin C, pretty garnish, adds a zesty aroma when muddled.

Ingredient Quantities

1 cup fresh lemon juice (about 6 to 8 lemons)

1 cup granulated sugar

1 cup water (for lavender simple syrup)

2 tablespoons dried culinary lavender plus extra for garnish

1 cup canned full fat coconut milk chilled

2 to 3 cups cold sparkling water or club soda, to taste

2 cups ice cubes

Lemon slices for garnish

Pinch of sea salt (optional)

How to Make this

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1. Make the lavender simple syrup: combine 1 cup water, 1 cup sugar and 2 tablespoons dried culinary lavender in a small saucepan. Bring to a gentle simmer just until the sugar dissolves, 2 to 3 minutes, then remove from heat and let steep 15 minutes. Don’t boil it too long or the lavender gets bitter. Strain into a jar, press on the flowers, discard solids and cool.

2. Juice about 6 to 8 lemons to yield 1 cup fresh lemon juice. Strain out seeds and big pulp if you like a smoother drink.

3. In a pitcher stir together the lemon juice, 3/4 cup of the lavender syrup to start, and a pinch of sea salt if using. Taste and add more syrup up to the full cup if you want it sweeter.

4. Prep the coconut milk: chill the can well, then shake or whisk until smooth. If it separated and is super thick scoop it into a jar and add 1 to 2 tablespoons cold water, then shake to loosen it up.

5. For a creamier, well blended result, put 1 cup chilled coconut milk into a jar with 2 to 3 tablespoons of the lemon-lavender mixture, close tight and shake hard until frothy. This helps it emulsify with the fizzy water later.

6. Fill the pitcher or individual glasses with the 2 cups ice cubes.

7. Assemble: pour the lemon-lavender base over the ice, add the shaken coconut milk mixture, then slowly add 2 to 3 cups cold sparkling water or club soda to taste so you don’t lose all the bubbles.

8. Stir gently to combine, you want it blended but still fizzy. If you over stir you’ll flatten the soda.

9. Taste and adjust: add more lavender syrup for sweetness, more lemon for brightness, or a little extra coconut milk for creaminess.

10. Serve immediately garnished with lemon slices and a sprinkle of extra dried lavender on top. Enjoy.

Equipment Needed

1. Small saucepan (for simmering the lavender syrup)
2. Fine-mesh strainer or sieve
3. Measuring cups and spoons
4. Citrus juicer or hand reamer
5. Mason jar with tight lid for steeping and shaking the coconut milk
6. Whisk or fork to smooth the coconut milk
7. Large pitcher for the lemon-lavender mix
8. Long spoon or spatula for gentle stirring
9. Can opener for the chilled coconut milk

FAQ

1 cup fresh lemon juice (about 6 to 8 lemons)

1 cup granulated sugar

1 cup water (for lavender simple syrup)

2 tablespoons dried culinary lavender plus extra for garnish

1 cup canned full fat coconut milk chilled

2 to 3 cups cold sparkling water or club soda, to taste

2 cups ice cubes

Lemon slices for garnish

Pinch of sea salt (optional)

Q: Can I use fresh lavender instead of dried? A: Yes, you can, but use about 3 tablespoons fresh buds since dried are more concentrated. Taste as it steeps so it doesnt get soapy.

Q: How do I prevent the drink from curdling or separating? A: Chill the coconut milk first and whisk it smooth before adding. Stir gently after adding sparkling water. A pinch of salt also helps the flavors meld.

Q: Can I make this ahead for a party? A: Make the lavender syrup and lemonade base ahead, keep chilled. Add coconut milk and sparkling water just before serving so it stays fizzy and fresh.

Q: My lavender syrup tastes bitter, what happened? A: You probably steeped too long or used lavender thats not culinary grade. Strain immediately and dilute with more simple syrup or lemon juice to balance.

Q: How can I make it less sweet or more kid friendly? A: Use less lavender syrup, start with 1/2 cup, or swap half the sugar for a lighter sweetener. Kids often like more lemonade and less coconut, so adjust proportions.

Q: Want an adult version? A: Add a shot of white rum or gin per serving after adding the coconut milk, but only if youre not serving minors.

Refreshing Coconut Lavender Lemonade Mocktail Recipe Substitutions and Variations

Granulated sugar: use 3/4 cup honey (adds a floral sweetness and a bit more body), or 2/3 cup agave nectar for a milder flavor, or 1 cup coconut sugar 1:1 for caramel notes. If you use liquid sweeteners warm the lavender syrup a bit so it blends better.
Dried culinary lavender: swap with 6 tablespoons fresh lavender (about 3 times the volume), or use 1 to 2 tablespoons dried chamomile for a softer floral taste, or a splash of elderflower cordial if you want floral but no herbs.
Canned full fat coconut milk: use equal parts coconut cream for extra richness, or chilled boxed coconut milk beverage for a lighter, less greasy mouthfeel, or unsweetened oat milk if you want neutral flavor and lower coconut taste.
Sparkling water or club soda: replace with flavored sparkling water (lemon or lime works great), or ginger ale for a sweeter, spicier twist, or plain still water if you prefer a non fizzy mocktail.

Pro Tips

1. Chill and really shake the coconut milk with a couple tablespoons of the lemon lavender mix before you add the soda, it emulsifies way better and gives a creamier froth that wont separate quickly.

2. Dont over steep the lavender, taste it after about 10 minutes and strain well; if it tastes sharp or bitter dilute the syrup a little with hot water and a touch more sugar. Use culinary grade lavender only, some decorative lavenders are harsh.

3. Add the sparkling water last and pour it slowly down the side of the pitcher or over a spoon, or add soda to each glass right before serving, otherwise you’ll lose the fizz when you stir.

4. Small things matter: a tiny pinch of sea salt amps up brightness, chilling the glasses or freezing lemon slices slows dilution, and a quick twist of lemon peel over the drink gives a fresh burst of aroma.

Refreshing Coconut Lavender Lemonade Mocktail Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I combined floral lavender, zingy lemon, and silky coconut milk to create a Coconut Lavender Lemonade that's one of my favorite Lavender Mocktails and will leave you intrigued to see how those flavors mingle.

Servings

servings

Calories

217

kcal

Equipment: 1. Small saucepan (for simmering the lavender syrup)
2. Fine-mesh strainer or sieve
3. Measuring cups and spoons
4. Citrus juicer or hand reamer
5. Mason jar with tight lid for steeping and shaking the coconut milk
6. Whisk or fork to smooth the coconut milk
7. Large pitcher for the lemon-lavender mix
8. Long spoon or spatula for gentle stirring
9. Can opener for the chilled coconut milk

Ingredients

1 cup fresh lemon juice (about 6 to 8 lemons)
1 cup granulated sugar
1 cup water (for lavender simple syrup)
2 tablespoons dried culinary lavender plus extra for garnish
1 cup canned full fat coconut milk chilled
2 to 3 cups cold sparkling water or club soda, to taste
2 cups ice cubes
Lemon slices for garnish
Pinch of sea salt (optional)

Directions

Make the lavender simple syrup: combine 1 cup water, 1 cup sugar and 2 tablespoons dried culinary lavender in a small saucepan. Bring to a gentle simmer just until the sugar dissolves, 2 to 3 minutes, then remove from heat and let steep 15 minutes. Don't boil it too long or the lavender gets bitter. Strain into a jar, press on the flowers, discard solids and cool.
Juice about 6 to 8 lemons to yield 1 cup fresh lemon juice. Strain out seeds and big pulp if you like a smoother drink.
In a pitcher stir together the lemon juice, 3/4 cup of the lavender syrup to start, and a pinch of sea salt if using. Taste and add more syrup up to the full cup if you want it sweeter.
Prep the coconut milk: chill the can well, then shake or whisk until smooth. If it separated and is super thick scoop it into a jar and add 1 to 2 tablespoons cold water, then shake to loosen it up.
For a creamier, well blended result, put 1 cup chilled coconut milk into a jar with 2 to 3 tablespoons of the lemon-lavender mixture, close tight and shake hard until frothy. This helps it emulsify with the fizzy water later.
Fill the pitcher or individual glasses with the 2 cups ice cubes.
Assemble: pour the lemon-lavender base over the ice, add the shaken coconut milk mixture, then slowly add 2 to 3 cups cold sparkling water or club soda to taste so you don't lose all the bubbles.
Stir gently to combine, you want it blended but still fizzy. If you over stir you’ll flatten the soda.
Taste and adjust: add more lavender syrup for sweetness, more lemon for brightness, or a little extra coconut milk for creaminess.
Serve immediately garnished with lemon slices and a sprinkle of extra dried lavender on top. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.