For the coconut panna cotta: ½ cup and 2 Tbsp milk 1 Tbsp sugar ¼ piece vanilla bean ½ cup coconut flakes ½ tsp gelatin
Combine the milk, sugar, and vanilla bean in a pot and bring to a boil. Add the coconut flakes and remove from the heat. Allow to sit 5 minutes. Soften the gelatin in cold water and add to the hot milk. Pour into a white wine glass and chill.
For the compote: 1 piece peach 2 cups red wine/water 50/50 ¾ cup sugar 1 stick cinnamon ½ piece vanilla bean ½ lemon peel
Place all of the ingredients in a pot and bring to a boil. Add the peach, remove from the heat, and cover with a plastic wrap. Allow to sit until cooled. Cut the peaches in segments.
For the sauce: Bring some of the compote sauce to a boil. Make slurry with cornstarch and water. Add enough of the cornstarch slurry to the compote liquid to thicken it to the point where it coats the back of a spoon. Cool.
To assemble: Top the panna cotta with vanilla ice cream and top with the peach compote and sauce.