Add hot water to gelatin. Stir until dissolved; add orange juice. Chill until mixture begins to thicken.
Stir in sour cream and orange sherbet. Beat until thick and foamy. Fold in drained pineapple and oranges. Pour into a 2-quart greased mold.
When set, turn onto lettuce leaves or decorate with mint leaves. Sprinkle with coconut and garnish with extra mandarin orange sections.