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  • 1 cup acini di pepe pasta (or pastina)
  • 2 (8-ounce) cans crushed pineapple 
  • 1 (20-ounce) can pineapple chunks
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 (11-ounce) cans mandarin orange segments (well-drained)
  • 1/2 cup flaked coconut
  • 1 cup miniature marshmallows (divided use)
  • 1 (8-ounce) tub frozen whipped topping (thawed)
  • Optional: maraschino cherries (for garnish)
  • Optional: whipped cream (or more whipped topping, for garnish)
  • Optional: toasted coconut (for garnish)


  • Gather the ingredients. 
  • Place a mesh strainer over a medium bowl and drain the pineapple chunks and crushed pineapple. Press gently to remove as much moisture as possible. Transfer the drained pineapple solids to a separate bowl. Reserve 1 cup of the pineapple juice. Set the pineapple and pineapple juice aside.
  • Fill a medium saucepan with water and bring it to a boil over high heat. Add the pasta and reduce the heat to medium-low. Cook as directed on the package, or until tender (about 6 to 10 minutes, depending on the brand). Pour the pasta into a colander and run cold water over it until completely cooled. Set the pasta aside to drain thoroughly.
  • In a medium saucepan, combine the granulated sugar and flour; whisk until well blended. Whisk in 1 cup of the reserved pineapple juice along with the egg and salt.
  • Place the pan over medium heat and cook for about 8 to 10 minutes, or until thickened, whisking constantly. Stir in the lemon juice and refrigerate the mixture for about 30 minutes, or until chilled.
  • In a large bowl, combine the cold pasta and the chilled custard; stir to blend.
  • Add the well-drained fruit along with the coconut and about 3/4 cup of the miniature marshmallows. Stir gently to combine. Fold in the whipped topping.
  • Transfer the frog eye salad to a serving bowl and sprinkle with the reserved miniature marshmallows.
  • Serve in dessert dishes and garnish as desired. 


  • To make toasted coconut, place a dry skillet over medium heat. Add about 1/4 cup of flaked coconut and cook while stirring constantly until the coconut is lightly browned. Remove the browned coconut to a plate immediately to halt the cooking.