Pineapple Frog Eye Salad
A delightful salad featuring acini de pepe pasta, pineapple, mandarin oranges, marshmallows, and coconut, all mixed with a creamy custard dressing.
Equipment
- Large pot for cooking pasta
- Medium saucepan for making custard
- Large mixing bowl
Ingredients
- 12 oz acini de pepe pasta
- 2 cans 20 oz each pineapple tidbits, drained (reserve juice)
- 1 can 20 oz mandarin oranges, drained
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 eggs beaten
- 1/2 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 8 oz thawed cool whip
Instructions
- Cook acini de pepe pasta in a large pot of salted boiling water according to package directions. Drain and let cool.
- In a large mixing bowl, combine drained mandarin oranges and pineapple tidbits. Set aside.
- In a medium saucepan, whisk together 1 3/4 cups of reserved pineapple juice and granulated sugar over medium heat until dissolved.
- Add beaten eggs and flour to the saucepan. Heat mixture, whisking constantly, until it reaches 170°F and thickens to a custard consistency (about 10-20 minutes). Remove from heat and let cool completely.
- Once cooled, add the custard mixture to the bowl with fruit. Stir in marshmallows and coconut until well combined. Cover and chill for at least 6 hours or overnight.
- When ready to serve, fold in the thawed cool whip. Top with additional coconut and marshmallows if desired. Enjoy!
Notes
For a variation, you can add chopped nuts or dried fruit.
Ensure the custard mixture is completely cooled before adding it to the fruit to prevent it from curdling.
Adjust sweetness according to taste preference by adding more or less sugar.
Ensure the custard mixture is completely cooled before adding it to the fruit to prevent it from curdling.
Adjust sweetness according to taste preference by adding more or less sugar.