Frog Eye Salad

Ingredients:

• 2 cans of chopped pineapple (220g each)
• 2 cans of 220g canned mashed pineapple
• 0.5 cups of sugar
• 2 tbsp. flour
• 2 large eggs
• 1 cup of acini di pepe pasta
• 1 can (450g) canned tangerines, drained
• 1 cup unsweetened coconut flakes, plus a large pinch for sprinkling
• 1 cup mini marshmallows
• 220 g frozen whipped topping, thawed

Preparation:

1. Bring a large saucepan of water to a boil and add salt. Drain the pineapples into a bowl, pressing gently to extract the juice (set aside).
2. Combine the sugar, flour, and 3/4 teaspoon of salt in a medium saucepan. Stir in the reserved pineapple juice and eggs. Bring to a simmer over medium heat, stirring constantly, and cook until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap, and refrigerate until completely cool.
3. Meanwhile, cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking.
4. Set aside a few mandarin orange segments for garnish. Add the cooked pasta, pineapple, remaining mandarin oranges, coconut, and mini marshmallows to the custard and toss to coat. Add the whipped topping and toss to distribute evenly. Transfer to a serving bowl and top with the reserved mandarin orange segments. Sprinkle with coconut. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.