Ingredients

The following ingredients have 12 Servings
  • 15 ounce can of coconut cream
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 4 cups mini marshmallows
  • 30 ounces canned mandarin oranges (drained)
  • 40 ounces canned diced pineapples (drained)
  • 16 ounces jarred maraschino cherries (drained and stems removed)
  • Pistachios (de-shelled, for garnish)

Instruction

  • Chill the can of coconut cream overnight in a refrigerator
  • Before whipping the cream, chill a large mixing bowl for 10 minutes in a freezer
  • Remove the lid of the coconut cream and scrape out the thickened cream from the top. Reserve the remaining liquid for another use.
  • Put the cream in the mixing bowl and beat until creamy, about 30 seconds.
  • Add powdered sugar and vanilla and whip until smooth, about 1 minute.
  • In a separate bowl, combine the mini marshmallows, mandarin oranges, pineapples, and maraschino cherries and mix to combine.
  • Pour the coconut cream over the fruit and marshmallows. Stir until well combined.
  • Refrigerate for at least one hour before serving.
  • Sprinkle with pistachios just before serving.