Ingredients
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1 cup mandarin oranges, drained
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1 cup crushed pineapple, well drained
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1 cup miniature marshmallows
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1 cup sweetened shredded coconut
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1 cup sour cream
Instructions
Drain the mandarin oranges and crushed pineapple very well. Excess liquid will make the salad runny, so this step is essential.
In a large mixing bowl, add mandarin oranges, crushed pineapple, miniature marshmallows, and shredded coconut.
Add the sour cream to the bowl and gently fold everything together until evenly coated and creamy.
Cover the bowl and refrigerate for at least 1 hour, preferably longer, to allow flavors to blend and marshmallows to soften.
Give the salad a gentle stir before serving. Serve chilled.
Notes
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Drain fruit thoroughly to avoid excess liquid.
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Mini marshmallows soften as the salad chills.
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Do not overmix—fold gently to keep fruit intact.
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Chill time improves flavor and texture.