I swear, this is the only version of this recipe I trust!

1 cup shredded sweetened coconut
2 cans (11 ounces each) mandarin oranges, drained
1 can (20 ounces) crushed pineapple, drained
2 cups mini marshmallows
1 cup sour cream
1 cup whipped topping (like Cool Whip)

1. In a large mixing bowl, combine the shredded coconut, drained mandarin oranges, and crushed pineapple.

2. Add in the mini marshmallows and gently stir to combine.

3. Fold in the sour cream and whipped topping until everything is evenly coated and well mixed.

4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight, to let the flavors meld together.

5. Before serving, give the salad a gentle stir and transfer it to a serving dish or individual bowls.