Whisk the coconut milk and caster sugar together until the sugar has dissolved.
Pour into ice lolly moulds until they are 2/3 full. Pop in the freezer for an hour.
Meanwhile, prepare the fruit purée. Combine mixed red fruits and caster sugar together in a small saucepan. Gently heat and simmer until the fruit is softened. Purée and set aside to cool. You may need to use more or less caster sugar depending on the fruit you use.
Fill the rest of the ice lolly moulds with the fruit purée, pop in the lolly sticks and return to the freezer overnight.
Break chocolate in a small heat proof bowl suspended over a pan of barely simmering water. Stir until melted, allow to cool slightly and then dip the ends of the ice lollies in the chocolate, coating them 1/3 of the way up.
Roll in sprinkles and pop back in the freezer for half an hour or so until the chocolate hardens and the ice cream refreezes where the warm chocolate has melted it.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.