One 13.5-ounce can full fat coconut milk
1 pack of gelatin
2 tablespoons maple syrup
1 tablespoon matcha powder
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.
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 2 tablespoons of maple syrup.
Strain the matcha coconut milk mixture through a fine mesh sieve into a 4-cup liquid measure or pitcher. Divide between the glassware, cover tightly and chill in the fridge for at least 4 hours.
Add blueberries and coconut flakes.