Ingredients

• 1.75 cups unsweetened pineapple juice
• 1 cup white sugar
• 2 large eggs , beaten
• 2 tablespoons all-purpose flour
• 2.5 teaspoons salt , divided
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 , 16 ounce
• 3 , 11 ounce
• 2 , 20 ounce
• 1 , 20 ounce
• 1 , 8 ounce
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
3. 3 Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
4. 4 Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
5. 5 Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
6. 6 Before serving, add marshmallows and coconut; toss and serve.

Nutrition per serving