Place the Coconut Milk (13.5 fluid ounce) in a medium saucepan and sprinkle the Grass-Fed Gelatin (1 1/2 teaspoon) on top. Whisk once and set aside to bloom for 10 minutes.
Meanwhile, in a small bowl, mash the Fresh Raspberries (6 ounce) with 1 tablespoon of the Pure Maple Syrup (3 tablespoon) 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 Powder (1 tablespoon) and continue to stir until both gelatin and matcha are incorporated, and the mixture has a light foam on top, about 5 minutes.
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 Unsweetened Coconut Flakes (to taste).