Frog Eye Salad is a delicious dessert pasta “salad” made with acini de pepe pasta, canned fruits, mini marshmallows, shredded coconut, and whipped topping. Full of sweet and fruity flavors, it’s the perfect side for summer potlucks, parties, and family gatherings.
What is Frog Eye Salad?
Frog eye salad is a sweet, creamy, and fruity pasta salad popular throughout the United States, particularly in the Midwest. It is believed to have received its whimsical name from the small, round pasta, acini de pepe, which resembles tiny frog eyes.
Frog eye salad is delightfully sweet with its unique texture from the combination of acini di pepe pasta, mini marshmallows, fruit custard, and shredded coconut. Some recipes even add nuts for crunch!
It is a popular dish at potlucks, summer BBQs, and holiday dinners, and especially popular among the Mormon culture and church gatherings.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Acini de Pepe pasta: Small, round pasta that looks like tiny beads. They provide the primary base and texture for the salad and what give the salad its “frog eye” appearance.
- Custard base: To make the creamy custard base, you’ll need pineapple juice, sugar, egg yolks, lemon juice, and flour (or cornstarch). The custard is flavored with pineapple juice, sweetened by the sugar, and thickened from the egg yolk and flour.
- Whipped topping: Adds light and airy creaminess. I typically use Cool Whip.
- Mini marshmallows: Although they are optional, mini marshmallows add sweetness and chewy texture.
- Canned fruit: This recipe includes crushed pineapple, pineapple tidbits, and Mandarin oranges. Sliced bananas and Maraschino cherries are optional additions.
- Shredded coconut (optional): For added texture and flavor.
How to Make Frog Eye Salad
1. Cook the pasta: Cook the acini de pepe pasta according to package directions, then drain and rinse with cool water to prevent any further cooking. Set aside.
2. Make the custard base: Whisk together the pineapple juice, sugar, egg yolks, lemon juice, flour, and salt in a medium saucepan set over medium heat. Whisking the entire time (to prevent the egg yolks from scrambling), cook the sauce until it thickens to a gravy-like consistency. Stir in the crushed pineapple.
3. Cool: Set aside the fruit sauce to cool completely.
4. Assemble: Toss the pineapple tidbits, oranges, marshmallows, and coconut in a large bowl then stir in the cooled sauce and pasta. Fold in the whipped topping until combined.
5. Chill: Chill the salad in the refrigerator for at least 2 hours before serving, allowing the flavors to meld and the texture to firm up. Garnish with additional shredded coconut or mini marshmallows if desired.
Recipe Notes and Tips
- Avoid over or undercooking the pasta: Overcooked pasta can become mushy, whereas undercooked pasta will be too chewy, affecting the overall texture of the salad.
- Continuously stir the custard: When making the custard, remember to continuously stir the mixture as it cooks. This prevents it from sticking to the bottom of the pan and prevents the egg yolks from scrambling.
- Cool the custard and pasta before mixing: Allow the custard and cooked pasta to cool completely before mixing with the whipped topping, marshmallows, and other ingredients.
- Drain the fruit: Avoid a runny salad by completely draining any excess liquid from the canned fruit.
- Customize: Have fun by customizing with different fruits like apples, grapes, or bananas, or by incorporating nuts like pecans or walnuts.
Making-Ahead and Storing Frog Eye Salad
- Make-Ahead: Frog eye salad is an excellent make-ahead dish. Prepare it the day before and store it in the refrigerator, allowing the flavors to develop further.
- Storage: Transfer any leftovers to an airtight container and keep them stored in the refrigerator for up to 3-4 days. Stir gently before serving again, as the ingredients may settle or separate.
- Freezing is not recommended
More Dessert Salad Recipes
If you try making this Frog Eye Salad Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Frog Eye Salad
Ingredients
- 8 ounces acini de pepe pasta
- 1 cup pineapple juice
- ½ cup granulated sugar
- 2 large egg yolks
- 2 tablespoon lemon juice
- 2 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 (20-oz) can crushed pineapple - well drained, see notes
- 1 (20-oz) can Pineapple tidbits - drained
- 1 (20-oz) can Mandarin oranges - drained
- 2 cups mini marshmallows - plus more for topping
- ½ cup shredded coconut
- 8 ounces whipped topping - thawed
Instructions
- Boil the pasta according to the package instructions until fully cooked – not mushy, but not until al dente either. Drain and rinse with cold water to stop the pasta from cooking any further. Set aside.
- Whisk the pineapple juice, sugar, egg yolks, lemon juice, flour, and salt together in a medium saucepan over medium heat. Continue to whisk (to prevent the egg yolks from scrambling) until the custard thickens to a gravy consistency.
- Stir in the crushed pineapple and set aside to cool completely.
- Toss the pineapple tidbits, oranges, marshmallows, and coconut in a large bowl then stir in the cooled custard and pasta.
- Fold in the whipped topping and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the texture to firm up. Serve with additional mini marshmallows and shredded coconut, if desired.
Jessica’s Notes
- Acini de pepe substitutes include pastina pasta or orzo.
- The easiest way to drain the crushed pineapple is through a fine mesh sieve, then use a rubber spatula to push out as much juice as possible.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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