Bring to a boil, reduce heat and let simmer for 12 minutes. Let the mixture cool completely. The sauce will thicken upon cooling).
In a large bowl add yogurt, juicy pineapple, marshmallows, pecans, coconut. Pour in the cooled cranberry mixture (only about 1 ½ cups) and mix to combine. Let sit for 3 hours in the fridge.
In the end you’ll be left with some extra cranberry sauce which you can use for pancakes, waffles, and cereals.