Whip cream cheese. In a large bowl, whip 2 – 8 ounce packages softened cream cheese until light and fluffy with an electric mixer.: You will smell a gentle tang as the cream cheese aerates, and the texture changes from blocky to velvety smooth, which is exactly what you want. Listen for the mixer to glide through the mixture without heavy resistance, and watch for the color to pale slightly as air gets incorporated. The lightness will help the fruit stay suspended rather than sinking, producing a cream base that feels silky on the palate. A common mistake is trying to whip cold cheese, which leads to lumps, so be sure the cream cheese is fully softened at room temperature. If lumps remain, scrape the bowl and continue whipping, or warm the bowl slightly by placing it over a bowl of warm water for a minute.
Fold in fruit and coconut. Using a rubber spatula, fold in 2 – 11 ounce drained mandarin oranges, 1 - 20 ounce can drained pineapple, 2-3 cups mini marshmallows, and 1 cup shredded coconut.: As you fold, you should hear soft plops as pieces of mandarin oranges and pineapple hit the bowl, and you will see ribbons of creamy white becoming dotted with fruit. Folding preserves the airy whipped texture by gently incorporating the fruit without deflating the base. Make slow, sweeping motions from the bottom up, rotating the bowl as you go, which prevents breaking up the fruit too much. Avoid stirring aggressively, as that will crush the mandarin oranges and release excess juice, which can water down the salad. One troubleshooting tip is to drain the canned fruit thoroughly and pat with a paper towel if it seems especially wet, this keeps the consistency ideal.
Chill. Cover with plastic wrap and chill in the refrigerator at least 1 hour before serving.: Cooling the salad allows the flavors to meld and the textures to relax into one another, resulting in a firmer, more cohesive bowl. You will notice the aroma settle into a sweeter, rounder profile after chilling, and the marshmallows will soften slightly as they absorb a touch of fruit moisture. Chilling also helps with scooping, as the salad firms up and presents more cleanly. A typical mistake is serving immediately; without chilling the salad can seem loose and the flavors may not feel as integrated. If you are short on time, even 30 minutes in the fridge will improve the result, but one hour is best for that classic texture.
