Start by draining the canned pineapple chunks, mandarin orange segments, and halved maraschino cherries if using.
In a large mixing bowl, gently combine the drained fruits with mini marshmallows.
Sprinkle in the sweetened shredded coconut, enhancing the tropical flair of the salad.
Mix sour cream into the fruit and marshmallow mixture. This adds a delightful creaminess to the salad.
Gently fold in whipped cream or whipped topping for an added layer of lightness and creaminess.
Refrigerate the Hawaiian Ambrosia Salad for a while to allow the flavors to meld and the textures to come together.
Once chilled, spoon the luscious Hawaiian Ambrosia Salad into bowls and serve with a sprinkle of additional shredded coconut on top.