In a small saucepan, heat all ingredients except collagen for hot chocolate over medium heat. Whisk gently as milk warms up. Once heated, turn off the stove and add the collagen. Set hot chocolate aside.
Open can of coconut cream. Drain coconut water. Transfer coconut cream to a large bowl and add vanilla extract and honey. Use a hand mixer to whip coconut cream to desired consistency.
Serve in mugs and top with coconut whipped cream. You'll likely have some left over. You can double the hot chocolate recipe to make more and use the leftover coconut cream.
OPTIONAL: Drizzle with homemade chocolate syrup or melt chocolate chips in a double boiler and drizzle on the whipped cream.