Begin by draining the canned pineapple chunks and mandarin oranges. Chop larger pineapple pieces into bite-sized chunks.

In a large mixing bowl, gently fold together the drained pineapple, mandarin oranges, mini marshmallows, and shredded coconut. Add optional nuts if desired.

In a separate bowl, whisk together the sour cream or Greek yogurt and whipped cream until smooth and creamy.

Pour the creamy dressing over the fruit mixture and gently stir to coat everything evenly.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour.

Once chilled, stir gently before serving. Garnish with additional coconut, maraschino cherries, or nuts.