Add espresso, 1/3 cup coconut milk, 1 tablespoon maple syrup, cocoa powder and 1.5 cups ice cubes to a high speed blender and blend until smooth.
Taste the coffee shake and adjust to your preference. If it is too thick, add the remaining coconut milk. For more sweetness add more maple syrup. And more ice for a thicker shake. Blend again until smooth.
Then add the dark chocolate chunk and pulse only, to break them up into small bits (small enough to fit through your straw, if using).
Fill the homemade Java Chip Frappuccino into a serving glass (I used a mason jar) and top with whipped coconut cream and drizzle with melted dark chocolate.