Sprinkle gelatin powder over 3 tbsp cold water in a small bowl. Let it sit for 5 minutes until it becomes spongy and fully bloomed.

Whisk the sifted matcha with 2 tbsp warm (not boiling) water in a small bowl until you get a smooth, lump-free paste.

Pour coconut milk and coconut cream into a small saucepan. Add monk fruit sweetener and warm over medium-low heat, stirring, until the sweetener dissolves. Do not let it boil.

When the coconut mixture reaches about 70 C / 160 F (steaming but not bubbling), remove from heat. Add the bloomed gelatin and whisk until completely dissolved.

Whisk in the matcha paste and vanilla extract until the mixture is uniformly green with no streaks.

Pour through a fine-mesh sieve into a spouted jug to remove any small lumps.

Divide evenly between 4 ramekins or silicone molds. Let cool to room temperature for 15 minutes.

Cover each mold loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until firmly set.

To unmold, run a thin knife around the edge, place a plate on top, and flip in one clean motion. Serve immediately.