In a saucepan, combine sugar, flour, and salt. Gradually stir in pineapple juice and beaten egg yolks.

Cook over moderate heat, stirring constantly until the mixture thickens. Remove any white bits that form during cooking.

Remove from heat and stir in lemon juice. Allow the custard to cool completely to room temperature.

While the custard cools, bring water to a boil with cooking oil and ½ teaspoon salt. Add the acini di pepe pasta.

Cook pasta for 5-8 minutes in a rolling boil until tender. Drain thoroughly and rinse with cold water twice to stop cooking and remove excess starch.

Allow pasta to cool to room temperature, then combine with the cooled custard in a very large bowl, mixing gently but thoroughly.

Cover the mixture tightly and refrigerate overnight to allow flavors to meld.

The next day, gently fold in the drained mandarin oranges, pineapple chunks, crushed pineapple, whipped topping, miniature marshmallows, and coconut.

Transfer to an airtight container and refrigerate until thoroughly chilled before serving.