Before opening the cans of coconut milk, shake them vigorously. This will help distribute the fat more evenly. Pour 1⁄2 cup [120 ml] of the coconut milk into a medium bowl, and sprinkle the gelatin over the top. Set aside.
Combine the matcha and 2 Tbsp of the remaining coconut milk in a small saucepan. Whisk until there are no lumps and the matcha is fully incorporated into the milk. Slowly pour in a little more of the remaining coconut milk, whisking as you go, to incorporate the matcha. Whisk in the remaining coconut milk, then add the maple syrup, vanilla, and salt. Place the saucepan over low heat. Warm until there are bubbles around the edge and it begins to steam.
Slowly pour 2 Tbsp of the hot matcha liquid over the gelatin mixture, whisking constantly to prevent lumps and dissolve the gelatin. Continue adding the liquid, whisking the entire time. Pour the liquid through a fine-mesh strainer to remove any clumps of gelatin or matcha. Ladle the panna cotta into six small bowls or wine glasses. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight.
Just before serving, dust with a little matcha powder if desired, sprinkle a few black sesame seeds over each of the panna cotta, then top with a few raspberries. Serve.