1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
1 (16 oz.) pkg. acini de pepe (found in early barley section in supermarkets)
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple chunks
1 can crushed pineapple
1 (9 oz.) Cool Whip
1 c. miniature marshmallows
1 c. coconut

Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook over moderate heat until thick. Add lemon juice. Cool. Cook acini de pepe until done. Drain and rinse with water. Cool. Combine egg mixture and acini de pepe, mix lightly but thoroughly.

Refrigerate overnight in airtight container. Add remaining ingredients mixing lightly. Serves 25.