You can make a rich, creamy vegan coconut pecan shake with simple pantry staples—no ice cream or pre-made nondairy milk required. All you need is a blender, some ice, and a few basic ingredients to create a sweet, thick shake whenever the craving hits.
This method uses ground chia seeds as a binder, an idea adapted from Mary Banker’s approach to frozen drinks. Ground chia helps keep blended ice drinks from separating, creating a smooth, consistent texture without relying on gums or pectin. If you prefer to avoid those additives, chia is a natural, easy alternative you can substitute into other frozen coffee and milkshake recipes as well.
The process is straightforward. Start by making a quick nut-coconut milk in the blender: combine pecans, shredded coconut, and water and blend until mostly smooth. Pecans and coconut add a naturally rich flavor and help create a thicker base. You can swap in other nuts or use a single type—cashews often blend creamy without soaking, while almonds and other harder nuts benefit from a few hours of soaking.
If you already have nondairy milk on hand, use that instead; just note that pecans and coconut provide extra fat and body. Oat milk makes a good nut-free option, while rice milk will produce a thinner result and won’t be as indulgent.
You can choose to strain the blended milk or leave the tiny pieces of pecan and coconut for texture. If you like a little grit and nuttiness in the shake, skip straining; for a silky finish, use a fine mesh strainer or nut milk bag. Next add ground chia seeds and your preferred sweetener—options like agave, soaked dates, monk fruit, or stevia work well. Grind chia in a spice or coffee grinder if needed, or use pre-ground chia.
Blend the mixture again until smooth, then add crushed ice and blend until the texture resembles a milkshake. If your blender isn’t very powerful, add the first half cup of ice, blend, then add more ice in quarter-cup increments until you reach the desired thickness.
This recipe is a flexible template: add vanilla extract for warmth, a splash of bourbon or orange liqueur for an adult twist, or fold in fresh seasonal fruit for variation. You can double the recipe and refrigerate half of the nondairy mixture (before adding ice) to make a second shake quickly 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, and add ice to turn it into a shake. Double the recipe and save half of the mixture before adding ice to speed up a second serving later.
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 (agave, soaked dates, monk fruit, or stevia work well)
- 1/2 to 1 cup crushed ice
Instructions
- Combine water, pecans, and shredded coconut in a blender and blend until mostly smooth to make the nondairy milk base.
- Strain the mixture if you prefer a smooth texture, or leave the small bits of coconut and pecan for added texture.
- Add ground chia seeds and your chosen sweetener to the blender. Blend until smooth, taste, and adjust sweetener if needed.
- Add crushed ice and blend until the mixture resembles a milkshake. If your blender is not powerful, start with 1/2 cup ice, blend, and add more in 1/4-cup increments until you reach the desired thickness.
Nutrition Information
Amount Per Serving
Calories 334
Saturated Fat 14g
Sodium 28mg
Carbohydrates 10g
Fiber 7g
Sugar 3g
Protein 5g
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