Frog Eye Creamy Fruit Salad (Printer-Friendly)
Chilled creamy pineapple custard with tiny pasta pearls, fruit, and marshmallows for a sweet treat.
# What You’ll Need to Cook:
→ Pasta and Custard
01 -
1 cup acini de pepe pasta
02 -
4 large egg yolks
03 -
1 cup granulated sugar
04 -
1/4 cup all-purpose flour
05 -
1 cup pineapple juice (reserved from canned pineapple)
→ Fruit and Mix-ins
06 -
1 can (8 oz) crushed pineapple, drained, juice reserved
07 -
1 can (11 oz) mandarin oranges, drained
08 -
1 cup mini marshmallows
09 -
1 cup whipped topping (such as Cool Whip) or homemade whipped cream
10 -
1/2 cup shredded sweetened or unsweetened coconut
# Steps to Prepare:
01 -
Boil acini de pepe pasta according to package directions until tender. Drain and rinse under cold water to stop cooking.
02 -
Whisk egg yolks, granulated sugar, flour, and pineapple juice in a saucepan. Cook over medium heat, stirring constantly until thick and pudding-like.
03 -
Stir the cooked pasta into the thickened pineapple custard. Transfer mixture to a large bowl and allow to cool completely.
04 -
Cover and refrigerate the pasta and custard mixture for at least one hour to chill.
05 -
Gently fold in crushed pineapple, mandarin oranges, whipped topping, mini marshmallows, and shredded coconut until evenly combined.
06 -
Serve immediately or refrigerate until ready to enjoy. Stir gently before serving.
# Extra Cooking Tips:
01 -
If acini de pepe is unavailable, substitute with pastini pasta.
02 -
Add a teaspoon of lemon juice for a brighter flavor.
03 -
Do not freeze as custard may separate and become watery.
04 -
Store in an airtight container in the refrigerator for up to 5 days.