Frog Eye Salad

5 from 5 votes

Frog Eye Salad is a creamy, sweet salad made with couscous, fruit, marshmallows, and homemade pineapple curd. Perfect for potlucks!

Prep Time15

Cook Time20

Refrigeration Time1 30

Total Time2 5

Course: Salad

Cuisine: American

Keyword: frog eye salad

Servings:

Calories: 327kcal

Author: Kelsey Crist

Make the pineapple curd: Take 1 Tablespoon of the pineapple juice and mix it with the flour in a small bowl to form a paste. Measure out 1 cup of the reserved pineapple juice and add it to a sauce pan. Start to heat over medium heat. Whisk in egg. Add the flour paste and whisk to combine. Add sugar and salt. Cook over medium heat, whisking often, for about 10 minutes, or until thickened. Remove from heat and stir in lemon juice. Refrigerate for at least 30 minutes.
Bring 1 1/2 cups water to a boil. Add couscous and cook for 8 minutes, or until couscous is al dente. Rinse with cold water and then drain. Place in the fridge while you prepare the rest of the salad.
Add the drained pineapple tidbits and crushed pineapple to a large mixing bowl. Drain the mandarin oranges and add to the bowl. Pat the excess liquid off the fruit with a paper towel. This will prevent your salad from being too liquid-y.
Add cooled couscous, cooled pineapple curd, marshmallows, and coconut to the bowl. Stir to combine.
Fold in Cool Whip. Refrigerate for at least 1 hour.
Serve with Maraschino cherries.

If you are making this salad more than a few hours in advance, wait until right before serving to add the marshmallows and coconut.
To make without eggs, use a instant vanilla pudding instead of pineapple curd. Make the pudding according to package directions but substitute some of the milk with the reserved pineapple juice. Allow the pudding to set up before adding to the salad.
Use homemade whipped cream made with heavy whipping cream instead of Cool Whip, if desired.