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Refrigerate a can of coconut milk until the cream separates and hardens, then pop out the cream and discard the watery part. Allow cream to reach room temperature.
Combine shredded coconut, powdered sugar, coconut cream, and salt until consistency is a little bit runny.
Use a medium cookie scoop to transfer the mix to the small cake puck mold.
Use hands or bottom of a measuring cup to gently pat the top of the cake puck centers down so they are level with the mold.
Scrape off any excess mix.
Place mold in the fridge for 1.5-3 hours or freezer for 45 minutes to chill.
Dip in melted chocolate and top with sliced almonds if desired.