In a saucepan, combine equal parts sugar and water with dried lavender. Heat over medium-high until the sugar fully dissolves, stirring occasionally, which should take about 5 minutes. Once dissolved, remove from heat and let the mixture cool for 15 minutes.

In a large jug, blend coconut milk, thawed frozen lemonade concentrate, and the juice of fresh lemons. Add about four cups of water, adjusting to taste, and stir well until it's combined smoothly.

After your lavender syrup has cooled, strain it through a fine mesh sieve to remove the lavender flowers. Pour the strained syrup into the lemonade mixture and stir well to combine.

If you desire a vibrant appeal, add a few drops of purple food coloring into your Coconut Lavender Lemonade. Stir gently until the color is evenly distributed.

Before serving, taste your Coconut Lavender Lemonade. If it’s too sweet, stir in a little more lemon juice or water to balance the flavors.

Fill tall glasses with ice and pour the Coconut Lavender Lemonade over each. Garnish with fresh mint leaves and thin lemon slices.