For the Coconut Cream, place tin of coconut cream in the freezer for 40 minutes.
Place icing sugar and seeds from a vanilla pod into the bowl of an electric mixer fitted with a whisk attachment. Open the tin of coconut cream and use a spoon to remove the thicker cream from the top, half of the tin, and place into mixing bowl. Whisk on medium high speed until thickened, about 3 minutes. Transfer to a piping bag and set aside in the fridge.
For the Matcha Curd, combine matcha powder, lemon zest and 100ml water in a small saucepan and bring to the boil. Remove from heat. Meanwhile, place egg yolks and sugar in a medium bowl and whisk until light. While whisking continuously, slowly add hot matcha mixture to the egg mixture and whisk until thoroughly combined. Return to a saucepan and cook over a low heat, whisking until thickened. Remove from heat and whisk in butter. Strain into a bowl, cover the surface of the curd with plastic film and set aside in the fridge.
For the Raspberries in Syrup, place sugar, vanilla bean and seeds and 150ml water into a small saucepan and place over a medium heat. Stir to dissolve sugar then simmer for 3-4 minutes until slightly reduced. Remove from heat, transfer to a bowl and set aside in fridge to cool. Once cool, add raspberries and return to fridge.
For the Raspberry Coulis, combine raspberries, basil leaves, sugar and lemon in a blender and process until smooth. Pass through a fine sieve into a small saucepan and place over a low heat. Simmer for 5-10 minutes until reduced slightly. Remove form heat and whisk in bloomed and squeezed gelatine. Set aside.
For the Caramelised White Chocolate, place white chocolate onto a silpat lined baking tray and bake, stirring every 5 minutes, until light golden brown, about 15 minutes. Remove from oven and set aside to cool.
Increase oven temperature to 170C. Lightly spray the outside of 4 x 6cm round tall chef rings with oil spray and set aside.
For the Vanilla Tuille, combine all ingredients, except egg whites, in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until smooth. Add egg whites and beat until smooth and fluffy. Using a utility knife, spread 2 lengths of tuille onto a lined silpat baking tray each measuring 6cm x 28cm. Square off edges to neaten. Bake in oven until deep golden, about 10 minutes.
Remove tray from oven and working quickly, lift a tuille and wrap around greased mould, stand upright and position a can or bottle next to tuille to hold the join in place as it cools. Repeat with remaining tuile. Repeat with remaining mixture to make 2 more tuilles. Once cool and set, remove cans and moulds and set tuiles aside, keeping upright.
For the Kaffir Lime Powder, place kaffir lime leaves onto turntable of microwave and cook for 2 minutes. Remove from microwave and allow to cool and crisp. Place into a blender and add remaining ingredients and process until very fine. Pass through a fine sieve into a bowl and set aside.
For the Green Tea Powder, combine matcha powder and oil in a small bowl and blend with fingertips. Add maltodextrin and rub with fingertips to a fine powder. Set aside.
To serve, place a Vanilla Tuile upright on each serving plate. Sprinkle Caramelised White Chocolate into centre of tuile. Pipe Matcha curd into each tuile. Drain raspberries from the syrup and add into the tuile and around plate. Pipe Coconut Cream into tuile and around plate. Sprinkle Caramelised White Chocolate and Green Tea Powder over plate. Dust plate with Kaffir Lime Powder. Drizzle with Raspberry Coulis, garnish with fresh raspberry halves and edible flowers and serve.