Prep the fruit. Drain the pineapple and mandarin oranges very well. Lightly press them with a paper towel to remove excess liquid. This keeps the salad from getting watery.

Measure the “five cups.” Add 1 cup each of sour cream, shredded coconut, pineapple, mandarin oranges, and mini marshmallows to a large mixing bowl.

Fold gently. Use a rubber spatula to fold the ingredients together. Don’t stir aggressively—folding keeps the fruit intact and the texture light.

Taste and fine-tune. If you want it sweeter, add a tablespoon of powdered sugar or a splash of juice from the pineapple can. For more depth, add a tiny pinch of salt or 1/2 teaspoon vanilla extract.

Chill to set. Cover the bowl and refrigerate for at least 1 hour. The marshmallows soften, the flavors mingle, and the salad thickens slightly.

Garnish before serving. If you’re using cherries or nuts, fold them in right before serving, or sprinkle on top for a cleaner look. Serve cold in bowls or on small plates.