Put can of coconut cream into small sauce pan sprinkle Swerve on top. Place on stove over low heat stirring constantly to break up and liquify the coconut cream.
Put 1/8 cup of almond milk into bowl and sprinkle gelatine on top. Let bloom for a few minutes.
Make sure that coconut mixture is no higher than 170°. Then, whisk the gelatine into the coconut mixture, and whisk until smooth. Take off heat and add the vanilla, salt and Matcha powder. Pour into a food processor and blend until smooth. Pour into individual popsicle molds. Put into freezer for at least four hours. Then unmold and enjoy.