Creamy old-fashioned frog eye salad

This classic Frog Eye Salad is a sweet, creamy fruit salad made with tiny pasta balls, juicy pineapple, and mandarin oranges. It’s a nostalgic staple at any family reunion or church potluck, combining a homemade coconut custard with whipped topping and mini marshmallows for a light, fluffy texture.

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

1. In a saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium until just simmering.
2. In a small bowl, stir together the cornstarch and cold water. Add to the simmering mixture and cook, stirring constantly, until thickened and smooth.
3. Remove from the heat and stir in the vanilla. Refrigerate until completely cold.
4. In a large bowl, combine the cooked pasta, pineapple with juice, mandarin oranges, coconut, and marshmallows.
5. Fold the whipped topping into the chilled custard until smooth.
6. Gently fold the cream mixture into the pasta mixture until evenly coated.
7. Cover and refrigerate at least 2 hours before serving.