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Lavender Paloma. A refreshing cocktail made with tequila, grapefruit juice, lime juice, honey lavender syrup, and soda water. The fruity flavor is balanced with the grapefruit's tartness and the lavender syrup's sweetness. The Lavender Paloma is good on hot summer days, and backyard barbecues and can be easily made in a pitcher to serve a group.
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Allow macarons to air out for at least 1 hour, and up to 2 hours. Preheat oven to 300°F. Bake macarons for 17 minutes. Allow to cool completely on their tray before frosting. To make your buttercream, combine the milk and lavender flowers in a small pot and heat until the milk just begins to bubble around the edges.
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In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, alternately add the dry ingredients and the coconut milk to the batter in three parts. Mix until just combined. Fold in the 4 ounces of coconut. Pour the batter evenly into the two prepared cake pans.
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Add the egg yolks one at a time, beating until the mixture is pale and fluffy, another 3-4 minutes. Add the vanilla, almond extract, and lemon zest and beat just until combined. Fold in the ground almond mixture. Beat the egg whites in a clean, dry bowl on medium high speed until foamy, then add the cream of tartar.
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Preheat the oven to 350 degrees F. Combine the egg whites and salt in a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form, 3 to 5 minutes.
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bring one can of coconut milk to a simmer, press heads of lavender with the side of a knife to release their aromatic oils and add to coconut milk. cover pan, and remove coconut milk from heat. let sit for 10-15 minutes. strain out lavender flowers from coconut milk, pressing to release all of their flavor. store in a jar in the refrigerator.
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Continue to heat, stirring occasionally, until sugar has dissolved and liquid has somewhat thickened, about 5 minutes. Remove from heat. Stir in lavender (buds OR extract), and vanilla extract. Let steep for 10 minutes. If using lavender buds, strain the syrup into a container. Transfer into a sealable container and keep in the fridge.
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Chill for at least 3 hours, preferably overnight. When ready to bake, strain out the dried lavender from the coconut milk. Bring milk to room temperature. Preheat the oven to 350 degrees F. Butter a 12-inch bundt pan using a baking spray and set aside. In a small bowl, whisk together the flour, salt, and baking powder.
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While the syrup is cooling, combine in a gallon jar or jug the coconut milk, lemonade concentrate, fresh lemon juice and water. Stir to combine. Once the simple syrup has cooled, strain to remove the lavender leaves. Combine with lemonade mixture. Add in 2 drops of food coloring.
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If your coconut water comes with the pulp in it, you will need to strain it out. Once the lavender is finished steeping strain the dried lavender from the simple syrup. Add 1 drop of red food coloring and 1 drop of blue food coloring. This will give your lemonade that lovely lavender color. Now add it to the coconut water and lemon juice.
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Lavender wand, coconut husk, black amber, hyssop, spikenard, tea leaves, and other essences are included in the spirit realm. Sugar cane, coconut milk, vanilla orchid, white musk, and lavender are some of the ingredients that make this a killer queen. The lavender is the most overpowering note, followed by coconut milk and vanilla orchid.
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Instructions. In a medium bowl, beat together the virgin coconut oil and salt until fluffy, about 1 minute. Then mix in essential oil and 1 teaspoon of fractionated coconut oil until combined well. Store in a container with a lid, at room temperature.
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Lavender Coconut. 4.5 120 Reviews. $18.95. Description. Unwind with this perfect dreamy blend of soft lavender notes deliciously complimented by smooth & creamy coconut. This unique pairing lends a very balanced yet indulgent summer taste that is becoming increasingly popular at coffee shops. Zero sugar or sweeteners. Kosher certified.
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Heat over medium heat until the sugar is dissolved and the mixture is fairly clear. Increase heat to high until mixture comes to a boil. Remove from heat, add lavender and stir it into the syrup. Add lid to the saucepan and allow the lavender to steep in the sugar syrup for thirty minutes.
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How to make lavender coconut lemonade. Make lavender tea. Cover the lavender and the butterfly pea flowers in freshly boiled hot water. Let steep for 5-10 minutes. Sweeten to taste. Remove the flowers and sweeten to taste. Make coconut lemonade. Mix lemon juice with coconut water. Combine. Pour the concentrated lavender-butterfly pea tea over.
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Simply combine 2 cups of sugar with two cups of water. Bring it to a boil, and stir until the sugar dissolves. Next add the dried lavender, and allow it to steep for 20 minutes. While the lavender is steeping in the simple syrup you can combine the juice of 10 lemons with 8 cups of coconut water. If your coconut water comes with the pulp in it.
