Holiday Ambrosia Salad

Ingredients

• 1 cup coconut or shredded
• 2  eggs beaten
• 2 tablespoons flour all-purpose
• 11 ounce mandarin orange segents drained canned
• 8 ounces orzo pasta uncooked
• 16 ounce pineapple chunks with juice reserved drained canned
• 0.5 teaspoon salt 
• 4 cups non-dairy whipped topping frozen thawed
• 0.8 cup sugar white

Equipment

• bowl
• sauce pan
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add the pasta and cook until al dente, 5 to 7 minutes.
3. Drain, transfer to a large bowl, and cool.
4. 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.
5. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
6. Stir the pineapple chunks and mandarin oranges into the pasta mixture.
7. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.