Ever since her allergies were diagnosed, my granddaughter has had to pass up so many Christmas favorites. In December of 2022, though, I was determined to redo our traditional food, so she could enjoy the dishes without worry. When she walked into the kitchen and saw a whole spread she could safely eat, she burst into tears—sweet, heartfelt tears, though not exactly the reaction I was aiming for.
** This recipe is suitable for those avoiding egg, dairy, gluten and soy. Be sure to check all ingredient labels to confirm they’re free from these allergens.
This version of Frog Eye Salad is a bit of a pain in the derriere to make, but it’s worth every step. Breaking it into days helps tremendously, especially since several parts need time to chill and thicken.
Makes fourteen 3/4 C servings or twenty-one 1/2 C servings.
Day 1
1/2 C pearl tapioca
1 C water
3 T sugar
Bring 3 C of water to a rolling boil. Add tapioca pearls, bring to a boil again, then reduce heat to medium. Cover and stir occasionally for 15 minutes. Pour into a wire sieve and gently rinse under warm water. Add 3 T sugar to a cup of warm water and add rinsed tapioca. Refrigerate overnight. By morning there will be approximately 3 C of plump tapioca pearls.
Day 2
Two 20-ounce cans of pineapple tidbits - drain, save juice and refrigerate for later.
1/2 C warm water
1/2 tsp xanthan powder - water & xanthan replaces two eggs
Saved pineapple juice
1 T lemon juice
2 1/2 T corn starch
1 1/2 C powdered sugar
3/4 tsp salt
Combine 1/2 C warm water and 1/2 tsp xanthan powder in small dish and mix thoroughly. Set aside. Combine saved pineapple juice, lemon juice, sugar, cornstarch and salt in a 2-quart pan. Stirring constantly, bring mixture to a boil, then remove from heat. Add xanthan/water mixture and stir thoroughly. Add pineapple. Cool and then add to tapioca mix. Chill thoroughly, overnight is best.
Mix the warm water and xanthan powder in a small dish until smooth; set aside. In a 2‑quart pan, combine the saved pineapple juice, lemon juice, powdered sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat. Stir in the xanthan mixture, then add the pineapple tidbits.Cool completely, then combine with the tapioca mixture. Chill thoroughly—overnight is best.
6 oz Almond Breeze Extra Creamy almond milk
2 T coconut oil
4 T powdered sugar
1T cornstarch
3/4 tsp xanthan powder
1 tsp vanilla
Combine the almond milk, coconut oil, powdered sugar, and cornstarch in a small pan. Cook over medium heat, stirring, until slightly thickened. Beat in the xanthan powder while the mixture is still warm, then stir in the vanilla. Refrigerate overnight.
Day 3
4 C miniature mini marshmallows - 10 oz bag
16 oz Mandarin oranges in light syrup - drained
15 oz maraschino cherries - about 15, rinsed, drained and cut in half
Nutmeg to sprinkle on top - optional
Chill your mixing bowl and beaters for 10 minutes. Whip the cold almond‑milk mixture for 2 minutes. Gently fold the whipped mixture into the tapioca–pineapple pudding. Refrigerate until close to serving time. Add the marshmallows and stir gently. Gently fold in the oranges and cherries last. Sprinkle with nutmeg just before serving. (Cherries go in at the end so their color doesn’t bleed into everything else.)
