Coconut Mint Salt Body Scrub

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Processor

This beautiful fragrant coconut mint salt body scrub comes from the Kale & Caramel cookbook by plant whisperer and blogger Lily Diamond.

Lily is passionate about the nourishing and medicinal power of herbs and flowers, and her debut cookbook is a celebration of plant-based cuisine and natural skincare utilizing these ingredients.

Each chapter features an aromatic herb and flower including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Lily believes every plant has a code, and using culinary and aromatherapeutic insights, she deciphers each plant and the way it feeds the body, mind, and spirit.

She then offers up beautiful, sensuous foods with exquisite flavors and intoxicating scents accompanied by stunning photography and heart-warming personal stories.

Some of my favorite recipes include: citrus sage tonic; watermelon rose elixir; zucchini basil soup with creamy hemp swirl & garlicky bread crumbs; fennel butternut miso soup with toasted seeds; balsamic lentils with roasted eggplant, tomatoes, & oregano cream; blood orange & fennel salad with oil-cured olives; coconut ginger tapioca with cilantro-scented mango; lemongrass basil coconut ice cream with black sesame brittle; chocolate chia mousse with cardamom rose coco whip; coconut rosemary scalp rub; lavender oat milk bath; citrus blossom sugar brightening scrub; and this coconut mint salt scrub.

My favorite thing about this book is that it really inspires you to make aromatics an everyday part of your life. Making these recipes feels like an act of self love and nurturing. I love it.

Get your copy of Kale & Caramel, and learn more about Lily Diamond.

Coconut Mint Salt Body Scrub

Coconut Mint Salt Body Scrub

Makes 1 cup 10 MINS
  1. Divide the shredded coconut in half, and place one half in the small bowl of a food processor fitted with the s blade, coffee grinder, or spice grinder and pulse for 10 t0 15 seconds until the coconut pieces are about half the size and some of the coconut is powdery.
  2. In a small bowl, place the processed coconut and add the shredded coconut, and stir together with the salt and coconut oil. Gently toss through the mint, massaging to release the scent.
  3. Use immediately, or transfer the scrub to a sealed glass container in the fridge.

*The scrub will keep in the fridge for 2 to 3 days. Bring the scrub to room temperature before using to soften the coconut oil. Do not use on the face or on previously irritated skin, and use in the shower with a drain strainer/catcher that will filter the bits of mint and coconut. Alternatively, place a paper towel or washcloth over the drain to catch the food residue.

Recipe from the Kale & Caramel cookbook © 2016 by Lily Diamond, Atria Books.
Photo by Trent Lanz; styling by Alicia Buszczak




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