Stir coconut milk with vanilla sugar until smooth. Pour into ice cream molds so that they are filled to about 1/3 each. Leave to “freeze” in the freezer for about 2 hours.
In the meantime, steam the pumpkin cubes with cinnamon and sugar in a little water until soft. Once the flesh is crumbly, pour off excess water and finely puree the pumpkin. Color more brightly with a little red food coloring to taste. Allow to cool completely.
Carefully insert a wooden skewer (as a handle) into each of the frozen coconut mixture. Pour as much pumpkin puree on top until the molds are about 2/3 full each. Freeze for another 2 hours.
Drain the pineapple and puree it with the orange juice to a fine pulp. Fill the last third of the ice cream molds with it and place them in the freezer for at least 4 hours to allow the ice cream to freeze completely.
Before serving, sprinkle with colored sugar sprinkles to taste.
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