extra coconut, mint leaves, orange slices to garnish,optional
Whisk together gelatin and boiling water in a large mixing bowl. Gently fold in each kind of fruit, fully incorporating before adding the next. Pour or ladle gelatin and fruit into individual serving bowls or into a 9x13 baking dish. Place in refrigerator to set for 1-2 hours.
Mix together sour cream, sugar and coconut and refrigerate until gelatin is set.
When gelatin is set, top individual fruit salads with a dollop of the sour cream topping, sprinkle with sliced almonds and extra coconut. If using a 9x13 dish, top entire dish with sour cream layer. Finish the layer with the back of a spoon to create creamy waves. Top with sliced almonds and extra coconut.
Sliced oranges and mint leaves are optional garnishes.