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Frog Eye Salad

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This recipe gets its name from the tiny acini di pepe pasta that serves as the base. The citrus fruit and shredded coconut are a great pairing for a sweeter wine.


  • 1 cup white sugar
  • 1 tablespoons all-purpose white flour
  • 2.5 teaspoons salt
  • 1.75 cups unsweetened pineapple juice
  • 2 eggs, beaten
  • 1 tablespoon lemon juice
  • 3 quarts water
  • 1 tablespoon vegetable oil
  • 1 16oz package acini di pepe pasta
  • 1 11oz cans mandarin oranges, drained
  • 2 20oz cans pineapple tidbits, drained
  • 1 20oz can crushed pineapple, drained
  • 1 8oz container frozen whipped topping, thawed
  • 1 cup miniature marshmallows
  • 1 cup shredded coconut


  1. In a saucepan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice, and eggs.
  2. Stir and cook over medium heat until thickened.
  3. Remove from heat, add lemon juice and cool to room temperature.
  4. In a large pot bring water to a boil.
  5. Add oil and remaining salt and cook pasta to al dente. Rinse under cold water and drain.
  6. In a large bowl, combine pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
  7. Mix well and refrigerate overnight or until chilled through.
  8. Before serving add marshmallows and coconut and mix well.
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