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Vanilla Chai Tea Infused Whipped Coconut Cream


  • 2 bags of Bigelow Vanilla Chai Tea
  • 1 can coconut milk or coconut cream refrigerated


  • Scoop the solidified coconut cream out of a refrigerated can of coconut milk/cream.
  • In a small pot, melt the cream on low heat. Remove from heat when melted.
  • Steep the tea bags in the coconut cream for 45 minutes, stirring and pressing on the bags gently occasionally to help the process along.
  • Place the tea-infused coconut cream into the fridge to cool and thicken for at least 5 hours. Overnight is best.
  • Before whipping the coconut cream, put your mixing bowl in the fridge for 30 minutes.
  • Remove the bowl and cream from the fridge, and whip the cream on high speed using a stand mixer or hand mixer.
  • Whip until peaks form. Dollop onto a hot cup of tea or your dessert of choice!
  • Store any remaining whipped coconut cream in the fridge and re-whip when needed.