Pulse coconut in a food processor to break down a bit. Combine coconut, condensed milk, and vanilla into a medium bowl and mix well to combine. Add an extra tablespoon or more if it seems too dry. Freeze for about 10 minutes for ease of rolling into balls
Roll into tight balls and then stick the cake pop stick in gently (or place on a plate with parchment to make regular truffles.)
Squeeze that ball around the stick gently and then try to pull a bit extra down around the stick.
Freeze these for 15 minutes or up to several hours. This will help them to really set and stay on.
While pops are freezing, melt the chocolate in the microwave )in 30 second increments so as as not to burn) or using the double boiler method. Make sure not to overheat. (If the chocolate is too thick or is pulling the coconut pops off the sticks, add a couple teaspoons of coconut oil to thin it out for easier dipping.)
Roll each pop into the chocolate and circle it to allow excess chocolate to drip off. After about 30 seconds to one minute, add sprinkles on top and then place upright in a glass or jar or lay on parchment paper.
Repeat for all others.
Store in the refrigerator, but allow to sit out for about 10 minutes before serving