Pot of Gold Mint Trifles

I love thinking of ways to create healthy, whole food snacks for my sisters and friends to make for their children and their classrooms. I love the combination of mint and chocolate, so this was definitely in my flavor pallet; however, if you have picky eaters, you may want to use different flavoring like coconut or vanilla. Some of my adorable taste-testers did not care for the peppermint flavor so I would advise to know your audience! I made these dairy free, using coconut milk and added the yummy Annie's Chocolate Bunnies which are whole grain and it was delicious!


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

Note: If you want to use gluten free, Annie's makes Gluten-Free Cocoa and Vanilla Bunny Cookies that you could just as easily crush and use!


For the pudding:

Step 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.

Step 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.

Step 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.

Step 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                    

Step 1: Place your can of coconut milk in the refrigerator overnight.

Step 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!)

Step 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:

Step 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!

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. 

TIP: If you don't have time to make a pudding from scratch, you could always get a little help from your grocery store and buy vanilla pudding mix, make according to the box instructions and add peppermint extract (or any flavor of your choice) and the green food coloring. 

My taste-testers were always a little disappointed their gold doublooms were only plastic, and not gold wrapped chocolate, so that is always an option as well!

What healthy treats are you making for your children this St. Patrick's Day? Share your ideas with us on Twitter!

Photography by Kara Smith at Cloverleaf Photography