If you're using clear candi sugar, I'd say ditch it and just use plain table sugar. Adding it in while fermenting is fine, and will help the beer dry out well. If you're a stickler for style and worrying about numbers, it might be high for a Tripel, but I don't think it has any issues. I would ditch the coriander and just let the yeast do its work on this. I'd suggest more than a 500ml starter. Something closer to a liter or 1.5 liters would be better for a 1.093 beer. Of course, you're not starting at 1.093, so that might be ok.
I say go for it. Nothing looks too out of place. It'll be a Belgian Golden Strong if you can't call it a Tripel. It'll be good, though.