Place the coconut milk or cream into a medium sized pot over a low heat.
Add the vanilla, sweetener and matcha and stir well until the mixture just starts to warm (it needs to be only luke warm, so don't overheat). Thermomix 1 minute, temp 70, speed 2.
Sprinkle over the gelatin, let it sit for a minute and then whisk in. Thermomix 30 seconds, speed 3.
Add this mixture and the yoghurt into a blender and mix at a medium speed to ensure it is super smooth. Thermomix 30 seconds, speed 5-6.
Taste the mixture to ensure it is sweet enough. I personally love this unsweetened, but if you feel you need more sweetness, add more rice malt or maple syrup and blend to combine.
Divide the mixture between 2 ramekins. Pop in the fridge for about 4 hours (or more) to set.
To invert your pannacotta from the mould, sit in a bowl of hot water for 3 seconds, run a knife just around the rim of the mould and carefully invert onto a serving plate. You could also set it in a glass (and don't invert).
Scrape the raspberry ice with a fork and place on top of the panna cotta.
Garnish with mint leaves and a sprinkle of matcha powder and serve immediately.