Over medium-low heat, pour coconut milk into a saucepan. Add the vanilla extract and salt. Let it come to a simmer, not boil, stirring often.
Once the milk is very warm, remove from heat, add the dry lavender buds, and steep the tea bag for 4 minutes. I like pouring the warm milk in a separate container, but you can certainly do this in the same saucepan. While it steeps, let's get the creamy part ready!
In a mixing bowl add the coconut cream, and whisk to get some air in the mixture. You'll see the clumps of coconut, that's texture! And we want that!
Strain the milk/tea mixture into the coconut cream, and discard the lavender buds. Add the honey and whisk. The honey will add a touch of sweetness- this is basically a hot drink, but turned frozen! Pour mixture into popsicle molds, and pop them in the freezer for 40 minutes.
Remove popsicle mold from the freezer, and add the popsicle sticks, and if you like, add some coconut flakes and a little of the lavender buds. Return to the freezer for at least 4 hours. (or better, overnight) Enjoy immediately, or store them in the freezer. These popsicle molds come with baggies! NOTE: Avoid adding the lavender buds before it solidifies or else they'll sink, and you'll end up with a very strong perfume taste.