This frog eye salad is made with acini di pepe (or couscous) pasta, coconut, pineapple, mandarin oranges, and marshmallows for a sweet, chilled dessert.
Prep Time::15 mins
Cook Time::20 mins
Additional Time:: 9 hrs
Total Time:: 9 hrs 35 mins
Servings::10
Ingredients
1 ¾ cups unsweetened pineapple juice
1 cup white sugar
2 eggs, beaten
2 tablespoons all-purpose flour
2 ½ teaspoons salt, divided
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut
Directions
Gather all ingredients.
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Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
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Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
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Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
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Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
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Before serving, add marshmallows and coconut; toss and serve.
Dotdash Meredith Food Studios