Leave the Full-Fat Coconut Milk (2 tablespoon) in the fridge overnight and scoop out the firm part of the milk.
Boil the Water (1 1/2 cup) and let it cool down a little bit.
Add Matcha Powder (2 teaspoon) in a matcha cup or pot
Pour only about a few tablespoons of water on top of the matcha, just to make it wet. Not too much because it might be hard to whisk.
Whisk in Maple Syrup (1 teaspoon) and Vanilla Bean Powder (1/2 teaspoon) with a bamboo matcha whisk. Whisk until there aren't any matcha clumps.
Add the remaining water and give the cup a little swirl until the resulting liquid is consistent. Add the coconut milk.
Pour into cups. Add Coconut Milk (1/2 cup) that you have heated and whisked in a different cup and sprinkle with extra matcha and Edible Dried Rose Petals (to taste). Enjoy!