Thursday, May 16th, 2013...5:51 pm

Vegan Frog Eye Salad

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We have been having a lot of celebrations at our house lately. This is what we call our birthday season, because we celebrate six birthdays in five months. So I spend more time in the kitchen creating more desserts than normal. Plus, at our house, if its your birthday, you get to choose what to have for dinner. So yesterday was my sons birthday and as part of his birthday dinner, I made one of his favorite salads. The Frog Eye Salad gets its name from the main ingredient, acini de pepe pasta, that is shaped like little round balls, or frog eyes! It is really more of a dessert, because it is so sweet, but we call it a salad so we can still have dessert afterwards. This is a dish that is traditionally made with eggs and so for years I rarely made it. Still, this is not a healthy dish by any means, but for a special occasion, this vegan version is a fun treat. This idea is from Sharlene W. at I only changed it a little bit. And it is not hard to make. I never use pudding mixes, so I was not sure how long to mix it to make sure it would set up in the refrigerator, but it did not take long, and it turned out great. My family loved it and could not tell that the recipe had even changed.

Vegan Frog Eye Salad

1 box acini de pepe pasta, 12 oz.

1 20 oz. can pineapple tidbits, drained, but save 1/4 cup of the juice

1 3/4 c. milk (I used almond/coconut, but I think any kind of milk would work)

1/4 c. sucanat

1  3.5 oz. box instant vanilla pudding mix

1  8 oz. can crushed pineapple,  drained (I used 20 oz.)

2  12 oz. cans mandarin oranges

mini marshmellows ( I did not add these)

I added:

1 c. coconut

2 c. cool whip

Cook pasta in boiling water til al dente, about 8-10 minutes, drain and rinse with cold water. Set aside.In a large bowl, add 1/4 c. pineapple juice, milk, sucanat, pudding mix. Beat for about 2-3 minutes. It will be very runny, but don’t worry it will set up in the refrigerator. Add in the pasta, crushed pineapple and the tidbits, mandarin oranges. Stir to blend the ingredients. Cover bowl and chill in the refrigerator for five hours. ( I only did this for just over 2 1/2 hours) Stir in the coconut and the cool whip. Serve!


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