Ingredients
12 oz acini de pepe pasta
2 (20 oz each) cans pineapple tidbits, drained and juice reserved
1 (20 oz) can mandarin oranges, drained
1 cup granulated sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1/2 cup shredded sweetened coconut
1 cup mini marshmallows
8 oz cool whip, thawed.
Preparation
In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.
To a large mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.
In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.
Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.
Once cool, add to bowl with fruit. Add cooked pasta, marshmallows, and coconut and stir to combine. Cover and chill at least 6 hours and preferably overnight.
When ready to serve, stir in the cool whip. Top with additional coconut and marshmallows if desired. Enjoy!
