Ambrosia salad

Ingredients:

• 1.5 cups diced pineapple (1 cm)
• 1 cup sweet coconut flakes
• 1 can (300g) canned tangerines in light syrup, patted dry
• 1 can (300g) maraschino cherries, halved and stems removed
• 0.5 cup pecans
• 3/4 cup heavy cream
• 1/3 cup sour cream
• 3 cups mini marshmallows

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 175°C.
2. Place the pecans on a small baking sheet and bake, stirring once halfway through, until golden brown, 6 to 8 minutes. Transfer the pecans to a medium bowl and cool completely.
3. In a medium bowl, beat the heavy cream with a mixer until stiff peaks form. Fold in the sour cream by hand until smooth. Add the marshmallows, pineapple, and coconut. Gently fold in the tangerines. Cover with plastic wrap and refrigerate until completely chilled, at least 2 hours or overnight.
4. Just before serving, coarsely chop the pecans. Stir the pecans and maraschino cherries into the salad. Transfer to a serving bowl and serve immediately.