1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. salt
1 1/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
1 pkg. Acini De Pepe, uncooked
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (9 oz.) non-dairy whipped cream, thawed
1 c. miniature marshmallows
1 c. flake coconut (optional)

Combine sugar, flour and salt. Stir in pineapple juice and eggs, cook stirring constantly until thickened. Add lemon juice; cool to room temperature. Prepare Acini De Pepe according to package directions; drain. Combine egg mixture and Acini De Pepe, mix well and refrigerate overnight in an airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in airtight container until thoroughly chilled. Refrigerate leftovers. Serves 25.