Marshmallow and Mandarin Salad

This recipe is from a wonderful friend and the midwife who delivered the last 3 of my children.  She tells the story of how she and her brother would not eat this salad as a child because it had sour cream in it (“yuck!”)!  Then they tried it as adults and loved it!  Her parents said that they got to eat the whole bowl themselves!  

Ingredients:
4 cans mandarin oranges, drained
1 can crushed pineapple, drained
˝ bag coconut (sweetened, or see the alternate instructions below for unsweetened)
˝ bag miniature marshmallows
1 container sour cream (8 oz. or 200g)

For unsweetened coconut, use sweetened whipped topping in place of the sour cream.  Or you could probably also just add sugar to sour cream with favorable results, too.

Garnish ideas:
Use some of the oranges to make a pattern of overlapping oranges around the outside of bowl and use about 5 to make an orange “flower” in the center—maybe a few mint leaves with the “flower”.  

NOTE:  I doubled the recipe and kept 1/3 home for my family and used about 2/3 for the meeting—a large bowl.  A single recipe would make a good sized medium bowl of salad (if you understand what I mean!).