This frog eye salad is made with acini di pepe (or couscous) pasta, coconut, pineapple, mandarin oranges, and marshmallows.
Ingredients
- unsweetened pineapple juice: 1.75 cups
- white sugar: 1 cup
- eggs: 2 piece (beaten)
- all-purpose flour: 2 Tbsp
- salt: 2.5 tsp (divided)
- lemon juice: 1 Tbsp
- vegetable oil: 1 Tbsp
- acini di pepe pasta: 1 pack (16 ounce pack)
- mandarin oranges: 3 cans (11 ounce cans, drained)
- pineapple tidbits: 2 cans (20 ounce cans, drained)
- pineapple: 1 can (20 ounce can, drained, crushed)
- frozen whipped topping: 1 container (8 ounce container, thawed)
- miniature marshmallows: 1 cup
- coconut: 1 cup (shredded)
Metric Conversion
Stages of cooking
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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. 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.
