Heat the coconut oil and maple syrup in a large pan. Add the corn and place the lid on top. When they start to pop give it a few shakes to ensure the corn is all coated with the oil.
When most of the kernels are popped take off the heat and give it a good shake again.
Mix the matcha powder with the coconut sugar and sprinkle all over the popcorn ensuring it is well coated. You may add some more coconut sugar if you like as matcha can be quite bitter.