Parties + Entertaining

A Lucky Shamrock Trifle Recipe

Written by Leslie Marshall of Camp Makery for Building Blocks.


There are so many great ways to create healthy, whole food snacks for family and friends to make for their children and their classrooms — especially when it comes to holidays. For any mint and chocolate lovers, this green St. Patrick’s Day treat will surely be a hit; however, if you have picky eaters, feel free to substitute another flavor like coconut or vanilla! These lucky green treats are dairy free and use whole grains — healthy and delicious!


St. Patrick’s Day Shamrock Trifle


For the Pudding

  • 14 oz Can Whole Fat Coconut Milk
  • 3 Tablespoons Arrow Root Powder
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Peppermint Extract
  • 2 Tablespoons Coconut Oil
  • 2 Eggs
  • 2 Tablespoons coconut sugar
  • All-Natural Green Food Coloring

For the Whipped Cream

  • 1 Can Whole Fat Coconut Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Tablespoon Coconut Sugar

For the Chocolate Crumbs

  • 1 Box Annie’s Chocolate Bunnies (or any natural, whole grain chocolate cookie), crushed



For the pudding:

  1. In a medium saucepan combine coconut milk and coconut sugar and bring to a simmer over a low-medium heat stirring constantly. Raise the heat slowly so you do not scorch the milk.
  2. While your milk is heating, whisk eggs and arrowroot powder in a separate bowl. Once your milk starts to bubble, take a ladel-full of the milk and whisk it into the eggs. This tempers the eggs so they don’t scramble when you add them to the milk.
  3. Add the rest of the egg mix to the milk and whisk continuously over a medium heat until it thickens to the consistency of pudding.
  4. Remove from the heat then add coconut oil and your vanilla and peppermint extracts. Add in 2 drops of your green food coloring and stir until your color is well incorporated. Let it cool for at least 3 hours in the refrigerator or overnight. Make sure you keep it covered while it cools.

For the Whipped Cream

  1. Place your can of coconut milk in the refrigerator overnight.
  2. Once it is completely chilled, turn the can upside down, and pour off the liquid (don’t throw it away though, this is full of nutrients!)
  3. Scoop out the solid cream, place in a mixing bowl. Add coconut sugar and vanilla extract and whip the cream until it comes to stiff peaks.

To Assemble the Trifle:

  1. In tumbler cups layer the crushed chocolate bunnies, then add the pudding and whipped cream. If your cups are large enough, add another layer.


NOTE: You could always just make one large trifle, especially if you want to make this for a dinner party or something special for your family dinner!

  1. Optional: Top with Sprinkles and these adorable plastic gold doublooms I found at my local craft store. I also added a cute St. Patrick’s Day paper straw, wrapped the cups in cellophane and tied them with an adorable St. Patty’s ribbon.


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