5 from 15 votes
Frog Eye Salad
Frog Eye Salad combines acini di pepe pasta with a pineapple custard, mandarin oranges, pineapple tidbits, whipped topping, mini marshmallows, and shredded coconut. The salad balances creamy sweetness with juicy fruit pieces and tender pasta pearls, creating a chilled side dish or dessert with a unique texture that includes both soft and chewy elements.
Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings:
24
servings
Calories:
190 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the pasta:
- salt
- 16 ounces Acini di pepe pasta (see note 1)
For the custard:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 3/4 cups pineapple juice unsweetened (see note 2)
- 2 egg beaten
- 1 tablespoon lemon juice
For the salad:
- 11 ounces mandarin orange drained
- 20 ounce pineapple tidbits drained
- 20 ounce pineapple drained, crushed
- 8 ounce whipped topping thawed (see note 3, frozen
- 1 cup mini marshmallows
- 1 cup coconut see note 4, shredded
Instructions
To make the pasta:
- Bring 4 quarts water and 1 tablespoon salt to boil. Add pasta and cook until al dente, about 6 minutes. Drain well and rinse under cold water.
Cup of Yum
To make the custard:
- Meanwhile, in a medium saucepan over medium heat, whisk together sugar, flour, 1/2 teaspoon salt, pineapple juice, and eggs.
- Cook until thickened, stirring occasionally, about 10 minutes. Remove from heat, add lemon juice, cover, and chill at least 30 minutes.
To assemble the salad:
- In a large bowl, combine the pasta, custard, mandarin oranges, pineapple, and whipped topping. Mix well and refrigerate at least 30 minutes or overnight. Before serving, add marshmallows and coconut and toss to combine.
Notes
- Cook the acini di pepe pasta until al dente, about 6 minutes, then immediately chill to maintain the best texture.
- Use the liquid drained from crushed pineapple to supplement the needed pineapple juice in the custard for balanced flavor.
- If desired, replace frozen whipped topping with homemade whipped cream made from heavy cream for a fresher taste.
- Sweetened shredded coconut is traditional, but unsweetened works well and toasting it brings out nuttier flavors.
- Store leftovers covered in the refrigerator and consume within 4 days.
Nutrition Information
Serving
1 serving
Calories
190kcal
(10%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
15mg
(5%)
Sodium
25mg
(1%)
Potassium
132mg
(3%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
149IU
(3%)
Vitamin C
10mg
(11%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 servings
Amount Per Serving
Calories 190
% Daily Value*
| Serving | 1 serving | |
| Calories | 190kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 25mg | 1% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 10mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.