Make a small slit on the side of each kiwi round and stick a craft pop stick in it. Place the kiwi pops on a baking sheet and freeze until solid.
Melt the coconut oil and chocolate over a double boiler of simmering water, stirring until melted. Turn off the heat.
Dip each frozen kiwi pop into the chocolate, letting the excess chocolate drip back into the double boiler. Place on a baking sheet lined with parchment paper. Place in the freezer until hard and crisp, 10 to 20 minutes.