Place the coconut milk in a medium saucepan and sprinkle the gelatin across the top. Whisk once and set aside to “bloom” for 10 minutes.
Meanwhile, in a small bowl, mash the raspberries with 1 tablespoon of the maple syrup until a coarse puree. Divide between 4 glass jars or ramekins.
Over medium-low heat, warm the coconut milk mixture, whisking to help the gelatin dissolve. While whisking, sprinkle in the matcha and continue to stir until both gelatin and matcha are incorporated, and the mixture has a light foam on top, about 5 minutes. Be careful not to boil, you just want small bubbles on the surface.
Remove from the heat and stir in the remaining 2 tablespoons of maple syrup.
Strain the matcha coconut milk mixture through a fine mesh sieve into a 4-cup liquid measure or pitcher with a spout. Divide between the jars or ramekins, cover tightly and chill in the fridge for at least 4 hours or up to 4 days. Garnish with fresh or crushed dehydrated raspberries and/or coconut flakes.
The fine mesh sieve is helpful for catching any clumps of matcha. You can skip that step, just be warned that you may have small pockets of tea.