I'm not talking the kind from a can (I reserve that for spraying directly into my mouth), but cold, fresh homemade whipped cream. Sometimes I like more whipped cream than actual pie, so I was determined to find a healthier alternative to the dairy-laden version I'm used to making. After browsing the internet, I found a version that was healthier, vegan, and dare I say tastier? What's the secret? Coconut milk. Read on to see how it's done.

Thanksgiving is right around the corner, and we will probably see our fair share of fancy lattice pies and toppings all over the internet. I'm a purist however, and I prefer to top my pies with a generous dollop of whipped cream.

So what you see here is a couple cans of unsweetened, full-fat coconut milk. If you are trying this at home, make sure you are buying full-fat (very important). Refrigerate the cans overnight. When you're ready to make your whipped cream, turn them upside down and open up the bottoms. This way you can pour out all the coconut milk/water liquid and reserve it for smoothies, curries, or whatever you want to make with it. What you're left with is a thick layer of coconut cream at the unopened top of the can. This is the good stuff.

Scoop out the coconut cream into a bowl, and add some honey or sweetener of your choice if you like a sweetened whipped cream. With hand mixer or a stand mixer, beat the cream until you reach soft peaks, about a minute or two. Once you get there, transfer the cream to a jar and store in the fridge for up to a week. Voila!

Use your healthy vegan whipped cream to top your holiday pies (ok, it won't actually make the pie vegan, but it will make it more delicious), put it on pancakes or just eat it in a bowl with your favorite fruit.

Note: Some coconut milk brands, like Trader Joe's, are all cream inside, so there won't be any water when you open up the can. Don't worry, this is awesome. More whipped cream for you.