Cut watermelon into triangle slices about 1/2-3/4 inch thick. Carefully pierce with popsicle sticks. Freeze until firm, a few hours to overnight.
Melt chocolate & coconut oil in the microwave for 2 minutes. Stir well. You can also melt it on the stove top in a double boiler.
Line a sheet pan with wax paper. Dip frozen watermelon pops in chocolate, let extra drip off. Then dip in sprinkles. Serve immediately or place back in the freezer until ready to serve. You can store these in an airtight container, in the freezer for a few weeks.