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

Combine sugar, flour, and 1/2 teaspoon of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water and remaining 2 teaspoons salt and oil to boil. Add acine de pepe and cook at rolling boil until acine de pepe is done. Drain acine de pepe; rinse with water. Drain again and cool to room temperature. Combine egg mixture and acine de pepe, mix lightly but thoroughly. Refrigerate overnight in air-tight container. Add remaining ingredients; mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be kept as long as a week in refrigerator in the air-tight container.