Place the coconut milk, tapioca starch, agar agar powder, maple syrup, matcha powder, and salt into a high speed blender. Blend until smooth.
Pour the mixture into a saucepan and heat on medium-low heat. Be careful to not let the mixture come to a boil. Stir frequently and cook until the mixture has thickened significantly (10-15 minutes) to the smooth consistency of pudding.
When the mixture has thickened enough, spoon the mixture into 4-6 ramekins and let sit at room temperature for an hour to set, and then transfer to the refrigerator for 10 minutes to become firm.
Once the mixture has set, remove from the fridge and sprinkle 1-2 teaspoons of sugar on the top of each creme brûlée. Use the blow torch to caramelize the sugar to a golden brown, or place into the oven broiler for 3-4 minutes.
Top with raspberries, mint, and extra matcha powder. Serve and enjoy!