Frog Eye Salad

16 ounce package Acini di Pepe pasta
20 ounce can pineapple, tidbits
1 3/4 cup milk
1/4 cup sugar
1 small package vanilla instant pudding
8 ounce can crushed pineapple
2-11 ounce cans mandarin oranges, drained
8 ounces non-dairy frozen topping, thawed
3 cups marshmallows
1/2 cup coconut (optional)

Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well.
Drain juice from pineapple. Reserve 1/4 cup pineapple juice.
In a large bowl, add pineapple juice, milk, sugar and pudding mix; beat with a whisk or electric mixer until well blended, about 1 to 2 minutes, 
Add pasta and mix gently,  Let stand for 10 minutes.
Add crushed pineapple, drained mandarin oranges, marshmallows, coconut, and whipped topping.
Cover, and refrigerate until well chilled.