• 1 Tbsp. all-purpose flour
  • ⅔ cup sugar
  • ½ tsp. salt
  • ⅔ cup pineapple juice (add mandarin orange juice if not enough)
  • 1 egg, well beaten
  • 1 tsp. lemon juice
  • 1 cup Acini de Pepe pasta
  • 2 (8-oz) cans mandarin oranges, drained (keep juice for custard above)
  • 1 (20-oz) can crushed pineapple, drained (keep juice for custard above)
  • 1 cup miniature marshmallows
  • 1 cup coconut
  • 1 (8-oz) tub non-dairy whipped topping (Cool Whip)


  1. Combine sugar, flour and salt in a saucepan. Stir pineapple juice into beaten egg then into the sugar mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in lemon juice. Set aside to cool.
  2. Cook Acini de Pepe in 3 quarts of boiling water for 6-8 minutes, stirring often. Drain and rinse.
  3. Combine cooked sauce with cooked Acini de Pepe. Cover and chill in refrigerator.
  4. When cool, stir in the well drained fruit, marshmallows and whipped topping. Chill at least one hour before serving. ENJOY!!