Whisk in the chocolate chips until the mixture is nice and smooth. Remove from the heat and set aside.
Open the can of coconut cream and scoop out the cream and add to a large bowl. There may be some liquid in the bottom, and if so, don't add the liquid to the bowl to ensure the coconut cream will thicken when whipped.
With an electric beater or stand mixer, beat the coconut cream until smooth, 1-2 minutes. Add the maple syrup and whip again until incorporated.
Pour the hot chocolate mixture into tea cups and top with coconut cream and a sprinkle of more matcha powder.