· 8 ounces uncooked orzo pasta· ¾ cup white sugar· 2 large eggs eggs, beaten· 2 tablespoons all-purpose flour· ½ teaspoon salt· 2 (8 ounce) cans pineapple chunks, drained with juice reserved· 1 (11 ounce) can mandarin orange segments, drained· 1 cup shredded coconut· 4 cups frozen whipped topping, thawed
Step 1Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.Step 2Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.Step 3Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.