In a high-speed blender, blend coconut condensed milk and frozen strawberries to a smooth consistency, stopping to stir and scrape down sides as needed. Place silicone molds (that hold about 3 Tbsp in each cavity) on a baking sheet. Spoon strawberry mix into each cavity. Freeze at least 3 hours or overnight.

Meanwhile, melt toffee bits in a small non-stick skillet set over medium-low heat until lightly bubbling around edge. Lay a large piece of parchment on a cutting board. Pour hot toffee in a 1½ inch wide line across one half of the parchment, then fold the other half of the parchment over the toffee. Working quickly, use a rolling pin to roll toffee into a thin layer. Roll parchment into a 1-inch tight roll and let sit to cool and harden. Unroll parchment to make the toffee shards. Set aside.

Place chocolate and coconut oil in a small heat-proof bowl. Microwave 30 seconds at a time, stirring in between, until melted. Working quickly, unmold sorbet and arrange each on a cooling rack placed over a baking sheet. Spoon melted chocolate over each sorbet. Place back into freezer for 30 minutes.

Serve each sorbet truffle with sorbet side facing up. Garnish with toffee shards, half a strawberry and sprinkles, if desired.