Creamy Old-Fashioned Frog Eye Salad
This Frog Eye Salad is a sweet, nostalgic Southern classic that’s always a hit. Tiny acini di pepe pasta is tossed in a silky, homemade coconut custard and folded together with mini marshmallows, mandarin oranges, and crushed pineapple. Lightened up with plenty of whipped topping, it’s a creamy, fluffy dessert salad that’s best made ahead of time to get the most from its many flavors!
Servings: 10 Servings
Ingredients
For the custard:
- ⅔ cup heavy cream
- ⅓ cup coconut milk
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
For the salad:
- 8 ounces acini di pepe pasta cooked and drained
- 1 6-ounce can crushed pineapple, undrained
- 1 11-ounce can mandarin oranges, drained
- ½ cup sweetened shredded coconut
- 1 cup mini marshmallows
- 1 8-ounce tub whipped topping, thawed
Instructions
- In a saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium until just simmering.
- In a small bowl, stir together the cornstarch and cold water. Add to the simmering mixture and cook, stirring constantly, until thickened and smooth.
- Remove from the heat and stir in the vanilla. Refrigerate until completely cold.
- In a large bowl, combine the cooked pasta, pineapple with juice, mandarin oranges, coconut, and marshmallows.
- Fold the whipped topping into the chilled custard until smooth.
- Gently fold the cream mixture into the pasta mixture until evenly coated.
- Cover and refrigerate at least 2 hours before serving.