Queens Foodie Mama: Tropical Fruit Pasta Salad (Frog Eye Salad)

My mom put this recipe in our family cookbook. When I was a kid, and my mom made this salad, I knew we were in for some good food and a lot of it. This recipe is a potluck favorite and almost a church staple in some areas of our country. This is a very yummy, albeit time intensive recipe. You have to think in advance to make this recipe. You have been warned! Also, I don't make it like my mom, this my take.

This is fruit and pasta together in the best way.

Ingredients for this Recipe Are:

1 lb. Acini de Pepe Pasta

17.6 ounces Coconut Juice

2 teaspoons Lemon Extract

1 Pineapple

2 large Mangos

1 cup Cane Sugar (can substitute White Sugar)

2 large Eggs

2 tablespoons Flour

2 cups Heavy Whipping Cream

1/2 cup Cane Sugar (can substitute White Sugar)

2 teaspoons Vanilla Extract

Pour coconut juice, lemon extract, Cane Sugar, beaten eggs, and flour in a small sauce pan over medium flame.

Cook sauce until thickened.

Cook pasta according to package directions.

Drain pasta and rinse with cold water.

Place pasta in a large bowl.

Cut pineapple and mangos into small bite sized pieces.

Pour thickened sauce over pasta, stir, and refrigerate over night.

Pour Heavy Whipping Cream, Cane Sugar, and Vanilla Extract in bowl of stand mixer.

Using the whisk attachment beat the whipping cream until it thickens and is fluffy.

Add 8 ounces of whipped cream, and fruit to the pasta. Stir and then refrigerate until cold.

I love how bright and cheery this salad is, and letting the flavors come together before eating it really makes a difference.

Enjoy!

Tropical Fruit Pasta Salad (Frog Eye Salad)

Printable Recipe Found Here

1 lb. Acini de Pepe Pasta