In blender, mix condensed milk, coconut milk, cocoa powder and salt until smooth. Pour evenly into six 1/3-cup (75 mL) ice pop molds. Freeze for 4 to 6 hours or until completely frozen. Remove from molds. Transfer to parchment paper–lined tray and freeze for 1 hour.
Meanwhile, combine chocolate, corn syrup and coconut oil in microwave-safe bowl. Microwave on Medium for 2 to 3 minutes, stirring every 30 seconds, until melted and smooth.
Pour into measuring cup or glass that will fit ice pops for dipping. Let cool to room temperature.
Working quickly, spoon chocolate over upper half of the ice pops, letting excess drip back into cup. Coat in Chips Ahoy! Cereal.
Return ice pops to parchment paper–lined tray; freeze for 15 to 20 minutes or until chocolate hardens.