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Combine the cane sugar, water, and raspberries in a small saucepan and smash the raspberries.
Heat the mixture over medium heat just until the sugar dissolves and then turn the heat down to low and simmer for 10 minutes to infuse the raspberry flavor into the syrup.
Pour the mixture through a strainer to remove the seeds and allow to cool. Store in an airtight container in the fridge and use within 1 week.
Combine the packet of gelatin, cold brew, white sugar and coconut extract in a bowl. Add the boiling water and gently stir for 4 minutes. Put the mixture in an 8x8 pan in the fridge and chill for at least 3 hours before cutting.
Once the gelatin has set, cut it into squares approximately ½ inch by ½ inch. Put 3 spoonfuls of bubbles into the bottom of a 10 ounce glass and fill with ice.
Pour the warm water over the green tea bag and allow to steep for 3 minutes. Remove the tea bag.
Combine ½ cup tea and the milk, along with 3 teaspoons of raspberry syrup (more or less to taste) and stir.
Pour the raspberry green tea over the ice, add a spoon and straw, and enjoy!