In a small bowl, whisk together the almond milk, cream of coconut and coffee. Pour the mixture into popsicle molds and insert stick. Freeze until firm, approximately 4 hours or overnight.
Remove the popsicles from the mold and place on a baking sheet lined with parchment. Place the baking sheet in the freezer for 15-20 minutes. Remove two popsicles and dip in Magic Shell. When the chocolate has hardened, return the popsicles to the baking sheet. Repeat until all the popsicles have been coated in chocolate. Seal the popsicles in plastic zip-top bags and store in the freezer for up to 2 months.