Spread the coconut out on a baking pan. Bake at 350 degrees for about 10 minutes, stirring every 2 minutes. When the coconut is golden brown, remove the pan from the oven and let it cool on a rack. Use unsweetened coconut if you want the salad to be less sweet.

While the toasted coconut is cooling, drain the pineapple tidbits and add them to a mixing bowl.

Add the yogurt to the bowl and stir together with the pineapple tidbits. I really like the Silk plain soy yogurt in this, but you can use any unsweetened plain non-dairy yogurt.

Add the Dandies marshmallows and stir again.

Add half of the toasted coconut to the bowl, and stir it in. Save the other half of the coconut in a baggie to put on top of the fruit salad later.

Drain the mandarin oranges, add them to the bowl, and fold them in very gently. Some of the orange segments will break, but try to keep them as whole as possible.

Cover, and refrigerate for several hours. Stir the chilled salad very gently, then sprinkle the remaining toasted coconut on top before serving. Enjoy!