In a small mixing bowl, combine Brown Sugar (2 1/2 teaspoon), Dark Cocoa Powder (1 teaspoon), and the Espresso (3 fluid ounce) while it is still hot. Then let cool.
Break the Chocolate Chunks (1/2 cup) into small bits by hand or by crushing with rolling pins.
Sprinkle equal amounts, just enough to cover the tip, of chocolate chunks in each of the 6 popsicle molds.
Pour cool espresso into the molds. Try to cover the chocolate chunks.
Pour in the Light Coconut Milk (3 cup). Pour slowly for the liquids to be separate or you can mix the liquids with a popsicle stick if you prefer a solid milky coffee color.
Place popsicles sticks in the center and freeze overnight. For easy removal of popsicles, run molds under hot water for a few seconds. Serve and enjoy!