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Frog Eye Salad


575 min

Frog Eye Salad

Frog Eye Salad Photo 1




575 min


10 persons




4.00 rating-star (274)


Author: Victoria Bailey
This frog eye salad is made with acini di pepe (or couscous) pasta, coconut, pineapple, mandarin oranges, and marshmallows.


  • unsweetened pineapple juice: 1.75 cups
  • white sugar: 1 cup
  • eggs, beaten: 2 piece
  • all-purpose flour: 2 Tbsp
  • salt, divided: 2.5 tsp
  • lemon juice: 1 Tbsp
  • vegetable oil: 1 Tbsp
  • (16 ounce) package acini di pepe pasta: 1 pack
  • (11 ounce) cans mandarin oranges, drained: 3 cans
  • (20 ounce) cans pineapple tidbits, drained: 2 cans
  • (20 ounce) can crushed pineapple, drained: 1 can
  • (8 ounce) container frozen whipped topping, thawed: 1 container
  • miniature marshmallows: 1 cup
  • shredded coconut: 1 cup

Metric Conversion

Stages of cooking

  1. 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.
    Frog Eye Salad Photo 2
  2. 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.
    Frog Eye Salad Photo 3
  3. 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.
    Frog Eye Salad Photo 4
  4. Before serving, add marshmallows and coconut; toss and serve.
    Frog Eye Salad Photo 5

History of the Frog Eye Salad:

The Frog Eye Salad is a classic American dessert that first originated in the 1960s. It got its name from the tiny acini di pepe pasta that resembles the size of a frog's eye. The salad is known for its unique blend of flavors and textures that are a hit with both kids and adults alike.

Tips and Tricks for Frog Eye Salad Recipe:

  • Make the egg mixture in advance: The egg mixture takes a bit of time to cool down, so it's best to make it in advance and refrigerate it until you're ready to mix it with the other ingredients.

  • Use canned fruit: Using canned fruit for this recipe is ideal as it saves time and gives the dish more flavor. However, if you prefer to use fresh fruit, make sure to rinse and chop it finely.

  • Adjust the sweetness: The recipe calls for 1 cup of sugar, but feel free to adjust the amount according to your taste buds. Additionally, you can use coconut sugar or honey as a healthier alternative.

  • Drain the fruit: It's important to drain the canned fruit well to avoid excess liquid in the salad.

Tips for presenting the dish:

Frog Eye Salad is a colorful dessert that looks great on any table. Here are some tips for presenting the dish:

  • Use a large transparent bowl to show off the colorful layers and textures.

  • Top the salad with extra marshmallows and shredded coconut for extra sweetness and texture.

  • Chill the salad in the refrigerator for at least 8 hours to allow the flavors to meld together and for the salad to set.

  • Serve in individual portions for a more elegant presentation.

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