In a large saucepan on low heat, whisk the coconut milk and maple syrup until warm. Add sugar, then whisk in the egg yolks. Cook the custard over low-medium heat whisking constantly for about 6 minutes until very hot and thickened. Do not let it boil.

Remove from heat and put in a glass container. Let cool.

Add to popsicle maker 1/3 coconut ice cream mixture. Let freeze. Then add 1/4 water melon juice. Let freeze. Then add another layer of coconut ice cream mixture. Let freeze.

Remove from Popsicle containers, dip in sprinkles serve and enjoy!