1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 qts. water
1 tbsp. cooking oil
1 pkg. (16 oz.) Acini de Pepe
3 cans (11 oz. each) mandarin oranges, drained
2 cans (20 oz. each) pineapple chunks, drained
1 can (20 oz.) crushed pineapple, drained
1 carton (9 oz.) non dairy whipped topping
1 c. miniature marshmallows
1 c. coconut

Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, remaining 2 teaspoons salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain thoroughly. Refrigerate overnight in airtight container.