Frog Eye Salad

This post may contain affiliate links. Please read the disclosure policy.

Frog eye salad is a creamy and easy salad recipe perfect for BBQ, potlucks, and picnics. This simple pasta salad has pineapple, orange, marshmallows and coconut for a unique and flavorful side dish that everyone will love! This unique pasta salad has a pleasantly sweet taste and creamy homemade dressing.

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Why You Will Love Frog Eye Salad

A homemade version of a potluck classic.
Simple ingredients that are easy to find.
This salad is sweet, creamy, and fruity with a tropical twist thanks to the fruit and coconut.
A perfect make-ahead pasta salad for BBQs, potlucks, and picnics.

What is Frog Eye Salad?

Although this salad has quite a unique name, it does not contain any actual frog eyes. It is named frog eye salad because the acini de pepe pasta, once coated in the creamy custard resembles little frog eyes.

This salad is definitely unique, from its pleasant texture, to its creamy sweet custard and fruit toppings. A classic American salad that is often served around holidays, or used as a side dish for picnics, potluck, BBQs, and festive parties.

Try my Watercress Salad!

What is in Frog Eye Salad

This simple and classic pasta salad consists of 4 main components, the pasta, a scratch-made pineapple custard, fruit and fluff, and the garnish.

PASTA:

Acini di pepe pasta

PINEAPPLE CUSTARD:

pineapple juice
granulated sugar
Tablespoons flour
large egg beaten
large egg yolk beaten
teaspoon salt
teaspoon lemon juice

FRUIT AND FLUFF:

heavy whipping cream
marshmallow creme
pineapple tidbits
crushed pineapple
mandarin oranges
miniature marshmallows
shredded sweetened coconut

GARNISHES:

Additional whipped cream
Additional mandarin slices
Maraschino cherries

Variations to Try

To change up this salad or make it quicker and easier, there are some basic variations you can make.

In place of the homemade pineapple custard, use a box of instant vanilla pudding mixed with pineapple juice.
Instead of making fresh whipped cream, use some thawed cool whip to save time.
Add some crushed nuts, dried fruit, or toasted coconut flakes for additional flavor and texture.

Tips for Making Frog Eye Salad

Cook the pasta until just al dente. Overcooked pasta will result in a mushy salad, ruining the texture.
Keep a close eye on the custard to avoid curdling the eggs. You want a nice smooth texture.
Be sure to save the liquid from the canned pineapple for use in the pineapple custard.
Use a coarse textured coconut instead of finely ground coconut.
This recipe scales very well and can be made in double, even triple batches.

Make Ahead, Storage, and Leftovers

To make frog eye salad ahead of time, prepare as per the instructions and store sealed in the fridge for up to 3 days before serving. This salad does not freeze well as the texture of both the custard and the pasta will change once thawed.

Try my Chicken Club Pasta Salad!

Frog Eye Salad FAQs

Are there frog eyes in this salad?

Despite what the name implies there are no actual frog eyes in this salad. It is named frog eye salad because the pasta resembles tiny frog eyes once cooked and coated in the dressing.

Is frog eye salad the same as ambrosia salad?

This recipe shares many of the same ingredients with ambrosia salad although unlike ambrosia this salad has pasta in it.

What is a good substitute for acini de pepe?

Acini de pepe is a crucial part of the unique texture of this salad. If you cannot find this pasta, try Italian pastina, or orzo in its place.

Pin this recipe now to remember it later

Pin Recipe

Frog Eye Salad

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Frog eye salad is a creamy and easy salad recipe perfect for BBQ, potlucks, and picnics. This simple pasta salad has pineapple, orange, and coconut for a unique and flavorful side dish that everyone will love!

No ratings yet

Review Recipe

Ingredients

16 ounces acini di pepe pasta

PINEAPPLE CUSTARD:

2 ½ cups pineapple juice use the drained juice from the pineapple chunks and crushed pineapple
⅔ cup granulated sugar
2 Tablespoons flour
1 large egg beaten
1 large egg yolk beaten
¼ teaspoon salt
1 teaspoon lemon juice

FRUIT AND FLUFF:

2 cups heavy whipping cream
1 cup marshmallow creme
20 ounce can pineapple tidbits drained, juice is used earlier in recipe
20 ounce can crushed pineapple drained, juice used earlier in recipe
15 ounce can mandarin oranges drained
2 cups miniature marshmallows
1 cup shredded sweetened coconut

GARNISHES (all optional):

Additional whipped cream
Additional mandarin slices
Maraschino cherries

Follow Sweet Pea’s Kitchen

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

Bring a large pot of salted water to a boil on the stove and add the pasta. Cook, stirring occasionally for 8-10 minutes until al dente and drain over a colander. Set the pasta aside to cool.
In a pot over medium heat, combine the pineapple juice, sugar, flour, eggs, egg yolk, and salt.
Bring to boil, whisking constantly for 1-2 minutes until the mixture has thickened.
Transfer to a glass bowl to cool and stir in the lemon juice.
Once cooled, pour the mixture into the cooled pasta and stir to combine. Place in the fridge for at least 2 hours to chill.
Add the heavy cream to a large bowl and beat with an electric mixer until stiff peaks form. Stir in the marshmallow cream and continue to beat on medium for about 30 seconds.
In a large serving bowl, combine the chilled pasta mixture, whipped cream, pineapple tidbits, crushed pineapple, mandarin oranges, marshmallows, and coconut.
Garnish with whipped cream, mandarin oranges, maraschino cherries and serve!