The key to making this classic southern side is the coconut. Serve this sweet ambrosia salad recipe any time of the year with any meal.
Makes 8 to 10 servings
1 20-oz. can pineapple chunks, drained
1 14 1/2 oz. jar maraschino cherries, drained
1 11-oz. can mandarin oranges, drained
1 8-oz. container sour cream
1 10 1/2 oz. pkg. pastel mini marshmallows
1/2 cup sweetened flaked coconut
Combine fruit in a large bowl; stir in sour cream until coated. Fold in marshmallows and coconut; cover and chill overnight.