Step 1

Add the reserved pineapple juice, sugar, eggs, flour, and salt to a medium saucepan. Whisk them together briskly. Then, cook the mixture over medium heat, stirring constantly. Continue until it thickens to a custard-like consistency and begins to boil.

Step 2

Once the custard starts boiling, reduce the heat to low. Simmer it for 2 minutes, stirring the entire time.

Step 3

Finally, remove the mixture from heat. Stir in the lemon juice and let the custard cool, stirring occasionally. Then, set it aside for later.

Step 4

Cook the pasta according to the directions on the package. Once prepared, drain and rinse it with cold water.

Step 5

Mix the prepared pasta, cooled custard, oranges, and pineapples in a large bowl. Once they’re well-mixed, gently stir in the whipped topping. Ensure it’s evenly distributed.

Step 6

(Optional) Gently stir in the marshmallows and coconut.

Step 7

Cover the bowl with plastic wrap and refrigerate it for at least 2 hours. (Overnight is best.)

Step 8

Serve the salad chilled, and enjoy!