For the Coconut Ice Cream - Scoop out the firm layer of coconut cream that has solidified at the top of the can into a large bowl. Add cold heavy cream, sweetened condensed milk, olive oil and vanilla. Using an electric mixer, whip on medium-high speed until the mixture is thick and well combined, about 3 to 4 minutes.

Place the popsicle molds onto a freezer-safe baking tray. Add a few pieces of raspberries and blueberries to the molds. Then spoon the coconut ice cream to fill the molds. Insert the popsicle sticks and tap the tray on the counter a few times to remove any air bubbles. Freeze for at least 4 hours or overnight.

Release the popsicles from your molds and transfer to a large baking sheet lined with parchment paper. Place the tray of popsicles back in the freezer while you make the chocolate shell.

For the Chocolate Shell - Add finely chopped chocolate to a heat proof bowl. Microwave in 20 second bursts, making sure to stir well after each increment, until completely melted and smooth. Stir in the olive oil and let cool for a few minutes. Transfer the chocolate to a small jar or cup.

Remove the popsicles from the freezer. Working one popsicle at a time, dip it into the melted chocolate, shaking off the excess chocolate and quickly garnish with sprinkles.

Return the popsicles back to the freezer for 15 minutes or until the shell sets completely. Serve and enjoy! Leftover popsicles can be wrapped individually in plastic wrap and stored in freezer bags or a freezer-safe container for up to 1 month.

NOTES
• Buy full-fat canned coconut milk that has naturally separated. Gently shake the can and if you don't hear any liquid, you're good to go! Chill until needed.
• Add 1⁄4 Teaspoon of coconut extract for more coconut flavor.
• Silicone popsicle molds that lay flat are recommended, as the popsicles release more easily.