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If you have a stand mixer, use the bowl attached to it. If you don’t have a stand mixer, you can put the ingredients in a regular bowl and use a handheld mixer. Continue beating the cream and sugar until the consistency has thickened. It should take about 3 minutes. You can use whatever fresh fruit you like – just be sure to dice it first. Fold the coconut, marshmallows, and fruit into the coconut cream mixture until all of the ingredients are thoroughly coated with it. If you don’t have any fresh fruit on hand, use canned fruit instead. Be sure to drain the syrup from the can before adding the fruit. Otherwise, you'll end up with runny salad! If you aren’t ready to eat the salad immediately, cover the bowl or transfer it to a lidded container and place it in the fridge. Serve the salad chilled. Refrigerate leftovers and eat them within 3 to 5 days.
Put the coconut cream and powdered sugar in a large bowl. Beat the coconut cream and sugar on medium-high for 3 minutes. Mix in the coconut, marshmallows, and diced fruit. Refrigerate the ambrosia salad until you’re ready to serve it.