Frog eye salad

Delight in a flavorful blend of pasta, fruits, and creamy dressing with our frog eye salad recipe. A refreshing dish perfect for any occasion.

Ingredients:

• Kosher salt
• Two 8-ounce cans crushed pineapple
• Two 8-ounce cans pineapple tidbits
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 cup acini di pepe pasta
• One 16-ounce can mandarin oranges, drained
• 1 cup unsweetened shredded coconut, plus a large pinch for garnish
• 1 cup mini marshmallows
• 230g frozen whipped topping, thawed

Instructions:

1. Heat a large pot filled with salted water until it starts boiling.
2. Empty the crushed pineapple and pineapple tidbits into a colander placed over a bowl, gently press to extract the juice (keep the juice aside).
3. In a medium saucepan, mix together the sugar, flour, and 3/4 teaspoon of salt. Gradually stir in the reserved pineapple juice and the eggs. Heat the mixture over medium heat until it starts simmering, make sure to stir continuously. Let it simmer until it thickens, approximately 2 minutes. Sieve the custard into a big bowl, cover with cling film, and refrigerate until it cools down.
4. While that's cooling, prepare the pasta following the instructions on the package. Drain and rinse under cold water to halt the cooking process.
5. Save a few mandarin orange slices for decoration and keep them separate. Combine the cooked pasta, pineapple, the leftover mandarin oranges, coconut, and marshmallows with the custard and mix everything together. Add the whipped topping and continue stirring until everything is well combined. Transfer the mixture to a serving bowl and decorate with the saved mandarin slices and a sprinkle of coconut. Cover with cling film and refrigerate for at least 2 hours, or overnight.

Summary:

• Calories: 3228 kcal
• Fat: 119 g
• Protein: 49 g
• Carbs: 524 g
• Potassium: 2886 mg
• Magnesium: 373 mg