You can make a rich, creamy vegan coconut pecan shake with pantry staples, a blender and some ice. This quick recipe creates a cold, thick, sweet treat using simple, whole ingredients whenever a craving hits.
The technique borrows from Mary Banker’s clever tip of grinding chia seeds to act as a binder for frozen beverages. Ground chia helps prevent separation and gives body to the shake, much like xanthan gum or pectin would, but many prefer chia for a more natural option.
Start by making a quick nut-coconut milk in the blender: combine pecans, shredded coconut and water and blend until mostly smooth. The pecans and coconut add natural fat and body, creating a creamy base. You can use other nuts or nut combinations; harder nuts like almonds benefit from a few hours of soaking, while cashews often blend smoothly without soaking.
If you prefer, substitute any ready-made nondairy milk. Keep in mind that pecans and coconut lend extra richness—rice milk will produce a lighter shake, while oat milk makes a good nut-free alternative.
You can strain the blended milk if you prefer a completely smooth texture, or leave the tiny bits of pecan and coconut for extra mouthfeel. After the milk is ready, add the ground chia seeds and your preferred sweetener—options like agave, soaked dates, monk fruit or stevia all work. Grind chia in a spice or coffee grinder if you don’t have pre-ground chia.
Blend the mixture again until the chia and sweetener are fully incorporated, then add crushed ice and blend until the drink resembles a milkshake. If your blender is not very powerful, add the ice gradually—start with 1/2 cup, blend, then add more in 1/4-cup increments until you reach the desired thickness.
This base is highly adaptable. Stir in a splash of vanilla extract, a shot of bourbon or an orange liqueur like Grand Marnier for adults, or fold in seasonal fruit for variation. Double the recipe and save half of the blended nut-coconut mixture (before adding ice) in the fridge to make a fresh shake in seconds the next day.
Vegan Coconut Pecan Shake from Your Pantry – No Ice Cream Needed!
1 large or 2 small shakes
You can make a vegan milkshake with no pre-made nondairy milk or ice cream! Make your own milk in the blender, use ground chia seeds to bind everything together, and add ice to finish. Double the recipe and save half of the mixture before adding ice to make another shake quickly the next day.
Ingredients
- 1 1/4 cups water
- 1/4 cup pecans
- 1/4 cup dried shredded coconut
- 1 teaspoon ground chia seeds (grind in a spice or coffee grinder if needed)
- Sweetener of choice, to taste (stevia, monk fruit, agave, or soaked dates work well)
- 1/2 to 1 cup crushed ice
Instructions
- Combine water, pecans and shredded coconut in a blender and blend until mostly smooth.
- Strain the mixture if you prefer a smooth texture, or keep the tiny bits of coconut and pecan for added texture.
- Add ground chia seeds and your chosen sweetener. Blend until smooth, taste, and adjust sweetness as needed.
- Add crushed ice and blend until the mixture looks like a milkshake. If your blender is not powerful, add ice gradually: start with 1/2 cup, blend, then add more in 1/4-cup increments until you reach the desired thickness.
Nutrition Information
Amount Per Serving
Calories 334Saturated Fat 14gSodium 28mgCarbohydrates 10gFiber 7gSugar 3gProtein 5g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
