Fruit Salad (Frog Eyes)

The name is not promising, but we promise you that IT IS delicious! The lime gives it a fresh tropical sensation and it will just blow your mind. It’s topped off with toasted coconut flakes that give the fruit salad a crunchy finishing touch!


  • 4 oz uncooked Israeli couscous pasta
  • 1/3 cup condensed milk
  • 1 cup coconut milk (full fat)
  • 4 oz cool whip
  • 1.2 oz jello instant vanilla pudding
  • 10 oz crushed pineapple
  • 1 (20) canned cubed pineapple
  • 1 lb blueberries
  • 1 (15 0z) canned mandarin
  • 1 (15 oz) canned peaches
  • Zest of 1 key lime
  • Toasted sweetened coconut for garnishing


  1. Cook the Israeli couscous pasta according to the package instructions. Drain in cold water and set aside.
  2. When pasta is completely cooled add 1/3 cup condensed milk then crushed pineapple.
  3. Prepare the vanilla pudding. Use 1/2 package of jello instant vanilla pudding and mix with 1 cup coconut milk and set aside to thicken.
  4. Go ahead and throw in the fresh blueberries, canned pineapple, and mandarins in a strainer to drain all the excess juice. You want it to be nice and creamy and not runny.
  5. Mix cool whip to the vanilla pudding and add into the cooled pasta.
  6. Add the fruit to the couscous pasta and prepared cream.
  7. Mix lightly adding the zest of one key lime and garnish with sweetened toasted coconut flakes. ENJOY !!

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