1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
1 tbsp. lemon juice
2 eggs, beaten
3 qt. water
1 tbsp. cooking oil
1 c. coconut
1 (16 oz.) pkg. Acini De Pepe (can be found in the pasta section at Giant Supermarket)
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (9 oz.) carton whipped topping
1 c. miniature marshmallows (optional)

Combine sugar, flour and 1/2 teaspoon 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 again and cool to room temperature.

Combine egg mixture and Acini De Pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly.

Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Yield 25 servings.