Open the cans of chilled coconut milk and scoop out the creamy top layer. You want to reserve at least 1 cup of the cream and transfer to a medium mixing bowl. Set aside in the fridge.

In a medium saucepan, combine the rice, remaining coconut milk (the liquidy half), almond milk, 4 tablespoons maple syrup, coconut oil, vanilla extract, cinnamon and salt and bring to a boil over medium-high heat. Be careful not to let the milk foam up and over the pan as it begins bubbling. Turn the heat down immediately to medium-low. Cook the rice, whisking occasionally during the first 10 minutes, and more frequently during the last ten minutes when the mixture has thickened, until the rice is al dente and the mixture has thickened, about 25 minutes. Stir in the tahini and cook a few minutes more, until the pudding is thick and creamy. When the pudding is your desired consistency, remove from the heat.

Meanwhile, while the rice is cooking, prepare the matcha cream: using a mixer with a whisk attachment or a hand mixer, whip the chilled coconut cream until light and fluffy. Add the remaining 1 tablespoon maple syrup and the matcha (to taste), whisking until the cream holds its shape.

Divide the rice mixture between 4 ramekins or glasses, about ⅔ cup per vessel. If enjoying hot, top each with a dollop of the matcha cream (warning it will melt). If enjoying cool down the line, cover and place in fridge for at least 4 hours and up to 2 days. Store the matcha cream separately and garnish with toasted black or white sesame seeds.