Panna cotta:
Preheat the oven to 250 F (120 C).
Bring the coconut milk and cream to a boil. Remove from heat and set aside.

Beat the egg whites with the sugar without making them foam, just enough to melt the sugar and liquefy them.
Gradually pour in the coconut mixture and mix well.

Divide the preparation into 8 small glasses or ramekins, without filling them to the top.
Cook in a bain-marie in the oven for 45 minutes.

The surface should be firm, the cream set, but still trembling.
Let cool first in the turned-off oven for 15 minutes, then at room temperature.
Refrigerate for at least 2 hours.

Peach puree with chamomile: In a saucepan, bring the sugar, water, and lemon juice to a boil.

Remove the saucepan from the heat, add the chamomile, and let the preparation infuse for 5 minutes, covered.

Strain the infusion through a fine sieve to remove the chamomile flowers and return the syrup to the saucepan.

Cut the peaches into pieces and remove the pit.

Place the peaches in the syrup and cook over medium heat for about 10 minutes, until the peaches offer no resistance; let the peaches cool for 10 minutes.

In a blender, reduce the peaches to a smooth puree.

Assembly: Divide the peach puree with chamomile among the small glasses and decorate with one or more raspberries.