INGREDIENTS 1 cup coconut milk beverage or canned coconut milk 1 – 2 tablespoons edible lavender flowers (depending on how strong you want the flavor) 2 bananas, peeled, chopped & frozen natural sweetener to taste, if desired PREPARATION Add coconut milk and lavender to a small saucepan and bring to a boil. Remove from heat and stir thoroughly. Let steep, covered, for 20 – 25 minutes. Strain mixture, reserving milk and discarding lavender. Pour into a freezer-safe container and freeze for several hours or overnight. Once frozen, break apart the frozen coconut milk into chunks and add to a food processor. Add the chopped banana. Process until the mixture is smooth and creamy, adding additional sweeteners if desired. This will create a creamy “soft serve.” If you want harder “ice cream,” put the mixture into the freezer for 15 – 20 minutes to harden, then scoop and serve.