Frog Eye Salad Recipe
A frog eye salad offers a unique twist on traditional fruit salads, featuring tiny pasta 'eyes' in a creamy marshmallow and fruit custard.
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Instructions
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Start boiling water for pasta. Cook pasta per package directions until tender, then drain and rinse under cold water until completely cool; set aside.
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Drain pineapple chunks and crushed pineapple through a mesh strainer, pressing to remove excess juice; reserve 1 cup of the juice and transfer solids to a large bowl.
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In a medium saucepan, whisk sugar, flour, 1 cup reserved pineapple juice, egg, and salt. Cook over medium heat, whisking constantly for 6-7 minutes, until thickened and it coats a spoon.
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Strain the hot custard into a large bowl. Stir in lemon juice, then cover and refrigerate for 30 minutes until chilled.
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Beat heavy cream in a medium bowl until frothy. Gradually beat in confectioners' sugar until stiff peaks form, yielding about 4 cups. Reserve 1 cup for topping; refrigerate both portions.
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Once chilled, combine the cooled pasta with the custard.
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Fold in the drained pineapple solids, mandarin orange sections, coconut, and miniature marshmallows.
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Fold in 3 cups of the prepared whipped cream. Transfer to a serving bowl.
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Serve with the reserved whipped cream, and optionally with maraschino cherries or toasted coconut.