Chill the can of coconut cream overnight in a refrigerator
Before whipping the cream, chill a large mixing bowl for 10 minutes in a freezer
Remove the lid of the coconut cream and scrape out the thickened cream from the top. Reserve the remaining liquid for another use.
Put the cream in the mixing bowl and beat until creamy, about 30 seconds.
Add powdered sugar and vanilla and whip until smooth, about 1 minute.
In a separate bowl, combine the mini marshmallows, mandarin oranges, pineapples, and maraschino cherries and mix to combine.
Pour the coconut cream over the fruit and marshmallows. Stir until well combined.
Refrigerate for at least one hour before serving.
Sprinkle with pistachios just before serving.