Pour the heavy whipping cream into a chilled mixing bowl and beat on medium-high speed for about 1-2 minutes until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form—this takes about 2-3 minutes total. The cold cream and gradual sugar addition help create stable, fluffy peaks that won't weep. Gently fold in the Greek yogurt and vanilla extract until just combined, being careful not to overwork the mixture or it will lose its airy texture.

Drain the mandarin oranges and pineapple thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid—this prevents the salad from becoming watery. Pat the maraschino cherries completely dry with paper towels; I like to be very thorough here since any remaining liquid will bleed red color into the entire salad. Roughly chop the pecans if they're large, and measure out the marshmallows and coconut into separate bowls for easy assembly.

Add the drained fruit, cherries, marshmallows, pecans, and coconut to a large mixing bowl. Pour the whipped cream mixture from Step 1 over the fruit and gently fold everything together using a spatula or large spoon until all ingredients are evenly coated and no streaks of cream remain. Transfer to a serving dish and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the texture to set slightly.