Cook ‘frog eye’ pasta according to directions, plus a pinch of salt and oil. When cooked, rinse in cool water, drain and cool.
In a medium saucepan: Combine sugar, flour, salt then add pineapple juice & eggs. Cook stirring until thick on medium high. Add lemon juice and cool.
Pour the egg mixture over the macaroni and add the canned fruit. Stir a little bit. Then carefully fold in the whipped topping. Refrigerate overnight or as long as you can stand it. Just before serving add marshmallows and coconut. Stir and serve.
Optional: Top with sliced maraschino cherries for garnish.