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!
Ingredients
16ouncesacini di pepe pasta
PINEAPPLE CUSTARD:
2 ½cupspineapple juice use the drained juice from the pineapple chunks and crushed pineapple
⅔cupgranulated sugar
2Tablespoonsflour
1large egg beaten
1large egg yolk beaten
¼teaspoonsalt
1teaspoonlemon juice
FRUIT AND FLUFF:
2cupsheavy whipping cream
1cupmarshmallow creme
20ouncecan pineapple tidbits drained, juice is used earlier in recipe
20ouncecan crushed pineapple drained, juice used earlier in recipe
15ouncecan mandarin oranges drained
2cupsminiature marshmallows
1cupshredded sweetened coconut
GARNISHES (all optional):
Additional whipped cream
Additional mandarin slices
Maraschino cherries
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!