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Flavored Coconut Whipped Cream

Berry-Bramble-Tea-flavored whipped coconut cream on dessert cakes with berries

When sharing treats with my family and friends, I love to hide herbs and spices that they may not know about or know how to use. Adding fun twists to classic preparations is an exciting pastime of mine. One classic dessert that I find to be endlessly entertaining is fluffy, creamy whipped cream. Not only is the flavor of fresh whipped topping better than store-bought, but you can infuse flavors to tailor it to whatever you are serving it with. And if that isn’t enough to make you want to make your own, it’s a much more ecofriendly alternative, as it does not come in a single-use container.

One of my go-to flavors has become a berry-bramble tea-infused coconut cream. The tea blend contains bilberries, elder berries, lycii berries, blueberries, and raspberry leaf, to name a few of the all-star ingredients. This is a new tea to the Mountain Rose Herbs line, and one that I knew I wanted to find other ways to enjoy. While this flavor has proven to be a favorite, I encourage you to play with flavors depending on the dish you are serving.

Vegan whipped coconut cream in pretty dishes with watermelon, pomegranate seeds and blueberries.

Flavored Vegan Whipped Cream

Makes about 3 cups.


  • (2) 13.5 oz. cans of organic full-fat coconut cream
  • 3 Tbsp. organic Berry Bramble Tea
  • 1/2 cup organic powdered sugar, sifted (or to taste)


  1. Being mindful not to shake, gently open can of coconut milk. (You want the cream to separate.)
  2. Scoop cream from the top of can and place into a small saucepan.
  3. Put pan on burner set on medium-low and add berry bramble tea.
  4. Stir constantly to ensure it does not boil or stick to the bottom.
  5. Once hot, remove from heat and allow to infuse for an additional 10 minutes.
  6. Strain the warm cream into a small jar and place unlidded into the refrigerator.
  7. Allow to fully cool for 8-12 hours.
  8. When you are ready to whip the cream, place the mixing bowl in the freezer for at least 10 minutes.
  9. Remove mixture from refrigerator and scoop the cream into your chilled bowl.
  10. There may be some leftover milk at the bottom, which you can enjoy in a smoothie or other beverage.
  11. Using a hand mixer, whisk infused cream for about 2 minutes, adding sifted powdered sugar at the one-minute mark.
  12. Enjoy on top of pie, cakes, warm brownies, or any other sweet treat you’d like.

Pro Tips

  • Since your cans of coconut cream can get shaken up between the grocery store and your house, it is recommended to let them sit for a full day.
  • The leftover milk from the coconut cream makes a lovely addition to smoothies or other culinary creations.
  • If your whipped cream is not fluffing, it is because there is still some residual milk in there. You can try to fix this by adding some more powdered sugar. This will, of course, make it sweeter.
  • Squeeze the plant material in the strainer to get every drop of flavorful goodness out of the ingredients.  

Looking for other vegan dessert ideas?

Try this Vegan Coconut Macaroon Recipe!

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Topics: Culinary, Recipes


Written by Jessicka on August 5, 2020

Jessicka Nebesni works as a Marketing Strategist and is always working towards sharing the most educational, empowering, and useful resources with our herbal community. Having practiced Macrobiotic food preparations in California, beekeeping in Oregon and making herbal crafts for local farmers markets in New Jersey, she has a wide variety of experiences and knowledge to share. She is currently enrolled in Rosemary Gladstar’s "The Science and Art of Herbalism" and is eagerly awaiting open enrollment for the Master Food Preservers course this coming spring. Her passions include preserving food, gardening, practicing herbal wellness, making DIY skin and body care recipes, and living a lifestyle of minimal impact on the Earth.

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