Ingredients

1 ¾ cups unsweetened pineapple juice
1 cup white sugar
2 eggs, beaten
2 Tbs all-purpose flour
2 ½ tsp salt, divided
1 Tbs lemon juice
1 Tbs vegetable oil
1 (16 oz) package acini di pepe pasta
3 (11 oz) cans mandarin oranges, drained
2 (20 oz) cans pineapple tidbits, drained
1 (20 oz) can crushed pineapple, drained
1 (8 oz) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

Directions

Step 1

Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.

Step 2

Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.

Step 3

Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.

Step 4

Before serving, add marshmallows and coconut; toss and serve.