Frog Eye Salad
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5.0
15 reviews
Excellent
Frog Eye Salad
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Pasta salad meets fruit salad, with a creamy homemade custard and whipped topping in the mix, in this classic Frog Eye Salad recipe.
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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 eggs beaten
- 1 tablespoon lemon juice
For the salad:
- 11 ounces mandarin oranges drained
- 20 ounce pineapple tidbits drained
- 20 ounce crushed pineapple drained
- 8 ounce frozen whipped topping thawed (see note 3)
- 1 cup mini marshmallows
- 1 cup shredded coconut (see note 4)
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.
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
- Store leftovers covered in the refrigerator for up to 4 days.
- Acini di pepe: For the best texture, cook until al dente, about 6 minutes in boiling, salted water, and chill immediately. If you can’t find acini di pepe, substitute it with another small-cut pasta such as pastina or small stars, Israeli-style couscous, or even tapioca pearls. Keep in mind that cooking times may vary.
- Crushed pineapple: You'll want one 20-ounce can. Drain the liquid from the fruit, then use that liquid as the start of the 1 3/4 cup pineapple juice required for the custard.
- Frozen whipped topping: If you're not a fan of frozen whipped topping (Cool Whip), feel free to make homemade Whipped Cream. In a large bowl, pour in 1 1⁄2 cups heavy whipping cream and whisk until stiff peaks form, making about 3 cups.
- Shredded coconut: The traditional recipes always use sweetened coconut, but I've made it with unsweetened coconut and it's great! To bring out the nutty, tropical flavors even more, toast the coconut before adding it to this Frog's Eye Salad recipe.
- Yield: My Frog's Eye Salad recipe makes about 24 side dish or dessert servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 serving
Calories
190kcal
(10%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
25mg
(1%)
Potassium
132mg
(4%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
149IU
(3%)
Vitamin C
10mg
(11%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 190 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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