• Step 1: Cook the acini de pepe pasta according to package instructions. Drain and rinse with cold water to cool completely.
• Step 2: In a large bowl, combine the cooked and cooled acini de pepe, pineapple chunks, mandarin oranges, and miniature marshmallows. Stir to mix well.
• Step 3: In a separate bowl, whisk together the sour cream and instant vanilla pudding mix until smooth and creamy. Fold in the whipped heavy cream until well incorporated.
• Step 4: Pour the creamy pudding mixture over the fruit and pasta mixture, and gently fold to coat everything evenly. Cover and refrigerate for at least 2 hours, or up to 2 days, before serving.
• Step 5: When ready to serve, top the salad with the optional shredded coconut, if desired.