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Chestnut Puree with Coconut Cream - The Minimalist Vegan

3-Ingredient Chestnut Puree With Whipped Coconut Cream

  • Author: Maša Ofei
  • Total Time: 1 hour 10 minutes
  • Yield: 3


Super simple using minimal ingredients, this chestnut puree dessert recipe is a great way to create a special and unique dessert.


  • 30 chestnuts weighing around 550g / 1.21 pounds (I used the Kunama Delight variety, feel free to use any variety that is good for boiling)
  • 2 tablespoons coconut sugar
  • ⅓ cup / 80ml water

Coconut Cream

Half of this recipe


  1. Cut the chestnuts across the top and place in a saucepan. Fill with cold water enough to cover the chestnuts and place on medium-high heat. Cook for 30-35 minutes. They’re ready when they’re no longer chalky and hard to break apart.
  2. Peel them as soon as you can, without burning yourself as it’s so much easier to get the skin off while they are still pretty hot.
  3. Crumble the chestnuts into a food processor with an S blade and add the sugar. Blend until a crumbly consistency is formed. Add the water and blend until you reach a puree consistency. Set aside.
  4. Make the whipped coconut cream.
  5. Serve the chestnuts puree in even quantities and add coconut cream on top.
  6. Serve immediately.
  • Diet: Vegan

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