Step 1

Chill the can of coconut cream overnight in a refrigerator

Step 2

Before whipping the cream, chill a large mixing bowl for 10 minutes in a freezer

Step 3

Remove the lid of the coconut cream and scrape out the thickened cream from the top. Reserve the remaining liquid for another use.

Step 4

Put the cream in the mixing bowl and beat until creamy, about 30 seconds.

Step 5

Add powdered sugar and vanilla and whip until smooth, about 1 minute.

Step 6

In a separate bowl, combine the mini marshmallows, mandarin oranges, pineapples, and maraschino cherries and mix to combine.

Step 7

Pour the coconut cream over the fruit and marshmallows. Stir until well combined.

Step 8

Refrigerate for at least one hour before serving.

Step 9

Sprinkle with pistachios just before serving.