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Dissolve the matcha. Add the matcha powder to a small bowl. Pour in the two tablespoons of hot water and whisk until the matcha is fully dissolved.
Combine. To a medium saucepan, add the plant-based milk, diluted matcha, maple syrup, cocoa butter, cornstarch, agar agar powder, and vanilla extract. Give it a quick whisk to dissolve the cornstarch. Next, add the coconut cream and whisk again.
Bring to a boil. Heat over medium heat, whisking constantly until it comes to a boil.
Transfer to ramekins. Immediately divide the mixture between 6 small glass ramekins (or 4 large ones).
Chill. Allow the panna cottas to cool at room temperature for at least 30 minutes before transferring them to the refrigerator. Refrigerate for at least 4 hours or until set.
Serve! Before serving, run a knife around each panna cotta and quickly flip it over onto a plate. Garnish with a dollop of coconut cream and shaved chocolate and enjoy!