Holiday Ambrosia Salad

Bring 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.

Whisk 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.

Stir 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.