Drain the juice off the can of tidbits using a sieve; pour juice into a small saucepan.

Add the drained fruit to a mixing bowl.

Add the egg to the saucepan and whisk until incorporated, then whisk in the sugar, flour and salt.

Bring to a simmer over moderate heat, whisking often until it thickens up and is not too runny.

Remove from heat and chill custard in the freezer 30 minutes.

Cook the pasta in 2 quarts of salted water until done, then drain and rinse under cold water and then drain again completely.

Drain the other fruits in a sieve and save the juices for another use or discard. I drank mine.

Add this fruit to the mixing bowl.

Stir in the cooked cooled pasta, breaking it apart if it clumped while cooling.

Then stir in the lime juice and cooked custard.

Fold in the cool whip, mini marshmallows and sweetened coconut.

Then I put my salad in an oblong plastic tub and placed in the freezer for one hour to chill and firm up. Or you can opt to just refrigerated overnight.