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.