Chestnut Puree with Coconut Cream - The Minimalist Vegan

Chestnuts would have to be one of my all-time favourites foods. I love them roasted, pureed, in any which way. I like to keep them simple as they are just divine on their own. This chestnut puree dessert recipe would have to be my favourite.

I know that a lot of people in Australia have never tried chestnuts, but where I grew up in Slovenia, I have many fond memories of them.

One was the little side of the street pop up stalls where they roasted and sold them in newspaper rolled up shaped like a cone.

Chestnut Puree with Coconut Cream - The Minimalist Vegan

It was one of the things I always used to beg mum and dad for in Autumn/Fall. The smell catches you from a mile away!

As it’s the last few weeks of chestnuts at the markets here in Canberra, I wanted to share a simple, yet oh so delicious chestnut puree dessert recipe with you! All you need is three ingredients. That’s it!

The above is how you’ll find chestnuts when they come off the tree. They are in a prickly pouch nestled with about 2-4 other chestnuts. The pouch splits open naturally, and you pick out the chestnuts using gloves, of course!

whole chestnuts

Roasting chestnuts

If you’re interested in keeping it even more simple than this three-ingredient recipe, you can roast them. Use your oven, barbecue or frying pan. Cut the top in an X shape and place on heat single layered for around 20-25 minutes.

You’ll notice that they’re ready when the shell starts to peel back and the flesh goes a darker brown. If you’re unsure, try one. It shouldn’t be hard to bite into. Quite soft but firm.

They are the easiest to peel while they are still pretty hot. Just try not to burn your fingers like I do every time!

Vegan and healthy chestnut puree dessert recipe

Chestnuts are quite versatile but I normally have them in the most natural form. They can be used in both sweet and savoury dishes. I’ve never had them savoury myself but they make a great addition as a stuffing ingredient. 

They’re not to be confused with water chestnuts! Water chestnuts are an aquatic vegetable that grows in marshes under the water in the mud. Unlike normal chestnuts that come from trees. There are also many different varieties of tree chestnuts and not all are edible.

What do you use chestnut puree for?

Chestnut puree can be used in many different ways, however, this is the simplest (and my favourite) way to have them. You can add it to muffins, cakes, create a spread out of it, in a tart or a mousse. So many options, and that’s only the sweet way. 

So you can use this recipe as a base to start experimenting with it if you wish. 

Other sweets, you’ll love:

  1. Chocolate Chia Seed Pudding with Cashew Cream
  2. Rose and Pistachio Vegan Rice Pudding
  3. Vegan Semolina Cake with Lemon Syrup
  4. Easy Vegan Tiramisu (Gluten-Free)
  5. Nut and Date Stuffed Apples

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Chestnut Puree with Coconut Cream - The Minimalist Vegan

3-Ingredient Chestnut Puree With Whipped Coconut Cream

Yield: 3
Total Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes

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 (I used the Kunama Delight variety, feel free to use any variety that is good for boiling)
  • 2 tbsp coconut sugar
  • 160g coconut cream
  • 1/3 cup water


  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.
  4. Set aside while you make the whipped coconut cream.
  5. Place the cream in a bowl and whisk using an electric beater. I normally beat for around 2-3 minutes until it thickens and you can see a peak forming. If you have a sweet tooth, you can add a tablespoon of sugar to the cream.
  6. Serve the chestnuts puree in even quantities and add the coconut cream on top.
  7. Serve immediately.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 671Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 24mgCarbohydrates: 133gFiber: 9gSugar: 55gProtein: 6g

Nutrition information is a rough estimate calculated automatically. The accuracy of this information is not guaranteed.

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Chestnut Puree with Coconut Cream - The Minimalist Vegan


  1. Trazila sam recept za kesten-cokoladne kuglice kad sam videla ovaj recept i vrlo se iznenadila da jos neko u svetu pravi moj omiljeni super jednostavan slatkis. Ja ne stavljam secer, ali stavljam obavezno nutmag i super je! Hvala puno i sve najbolje!

    1. Baš mi je drago da ste me našli! Kesten-čokoladne kuglice zvuče super 🙂 Nisam nikad misla da stavim nutmeg u ovaj recept, ali vidim kako bi bio dobar kompliment. Puno pozdrava, Maša

  2. Nisam bila sigurna Mašo, al sad kad ovo vidim rekla bih da si iz Hrvatske. Nema do kesten pirea! Ovo je divna veganska verzija.
    Lijep pozdrav.

    1. Hvala ti puno Renata! Moja mama je iz Hrvatske. Živila je u Splitu i u Zagrebu. A ja sam rodjena u Sloveniji i vračam se tamo da živim sa mužem za par mjeseci. Kesten pire mije jedan od najdražih slatkiša.
      Puno i vama pozdrava, Maša

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