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Fruit Salad

Frog Eye Salad


  • 1 cup pure cane sugar
  • 2 Tbsp flour
  • 2 1/2 tsp salt
  • 1 3/4 cups pineapple juice (use juice from cans of pineapple)
  • 2 Tbsp ground flax
  • 1/4 cups + 2 Tbsp water
  • 1 Tbsp lemon juice
  • 1 Tbsp coconut oil
  • 1 (16 ounce) package acini di pepe pasta
  • 3 (11 ounce) cans mandarin oranges, drained
  • 2 (20 ounce) cans pineapple tidbits, drained
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 container So Delicious CocoWhip or homemade coconut whip cream
  • 1 cup Dandies Mini Marshmallows
  • 1 cup shredded coconut

Now I realize this is not the most vegan friendly name for a fruit salad, but it’s a classic! My mom would make this at her Tupperware meetings, and I would eat it in my room while they sat in a circle and chanted “We’re Fantastic!” (Their unit name was “The Fantastics.”) Good times. This recipe makes a boat load so make sure you take it to big party or bbq!



Make flax eggs; In a small bowl whisk together flax and water. Let sit for 10 minutes. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and flax eggs. Cook over medium heat until mixture has thickened. Remove from heat; add lemon juice and let cool. Bring a pot of water to a boil, add coconut oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, flax egg mixture, mandarin oranges, pineapple and whipped cream. Mix until thoroughly combined. Chill in the refrigerator. Before serving mix in Dandies Mini Marshmallows and shredded coconut. ENJOY!


Recipe by Chelsie Jangord


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