Prepare the Mousse:

1. Place cold water in a saucepan and sprinkle with gelatin powder and leave it for 5 minutes to soften (“bloom”).
2. While the gelatin is blooming, peel and measure the peaches. Put peaches, half the coconut cream, maple syrup and vanilla into a blender and blend until smooth.
3. Add remaining coconut cream to the pot with the gelatin and heat briefly on low heat while stirring until gelatin is fully dissolved. Do not boil!!
4. Add the gelatin mix to the blender with the pureed peaches and blend until combined. Adjust sweetener if necessary.
5. Pour into 4 small bowls or dessert dishes and cool in the fridge for 4-5 hours or until firm.

Peach Sauce

1. Place the peaches, maple syrup, into a small saucepan over medium-low heat. Stir the mixture as it cooks.
2. Whisk the tapioca and water together until dissolved.
3. Bring peaches to a simmer and add the tapioca mix.
4. Simmer for 6-7 minutes, stirring constantly. Remove from the heat mash any large chunks of peaches to get desired texture.
5. Spoon peach sauce on top of mousse just before serving.  Store sauce separately from the mousse.