Gather the ingredients.
Place a mesh strainer over a medium bowl and drain the pineapple chunks and crushed pineapple. Press gently to remove as much moisture as possible. Transfer the drained pineapple solids to a separate bowl. Reserve 1 cup of the pineapple juice. Set the pineapple and pineapple juice aside.
Fill a medium saucepan with water and bring it to a boil over high heat. Add the pasta and reduce the heat to medium-low. Cook as directed on the package, or until tender (about 6 to 10 minutes, depending on the brand). Pour the pasta into a colander and run cold water over it until completely cooled. Set the pasta aside to drain thoroughly.
In a medium saucepan, combine the granulated sugar and flour; whisk until well blended. Whisk in 1 cup of the reserved pineapple juice along with the egg and salt.
Place the pan over medium heat and cook for about 8 to 10 minutes, or until thickened, whisking constantly. Stir in the lemon juice and refrigerate the mixture for about 30 minutes, or until chilled.
In a large bowl, combine the cold pasta and the chilled custard; stir to blend.
Add the well-drained fruit along with the coconut and about 3/4 cup of the miniature marshmallows. Stir gently to combine. Fold in the whipped topping.
Transfer the frog eye salad to a serving bowl and sprinkle with the reserved miniature marshmallows.
Serve in dessert dishes and garnish as desired.
