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Start by thoroughly washing your lemons and chopping into quarters, then add them to a blender along with the cold water, honey, ginger and sea salt.
Blend on high for about 40 seconds, being careful not to over-blend, which will make the creamy lemonade too bitter.
Strain the liquid using a fine mesh bag or strainer into a bowl, discarding the lemon pulp.
Rinse your blender thoroughly, then add the strained lemon juice mixture back in along with the cup of coconut milk (option to add ice cubes in here to make it thicker or you can reserve them to pour the mixture over ice if you prefer).
Blend for another 30-40 seconds, then transfer to a glass, pour over ice and enjoy! Store any leftovers back in the fridge, for up to three days.