Vigorously shake coconut milk before opening. Add coconut milk and sugar to a large bowl. Mix until sugar dissolves. Place bowl in refrigerator to allow for milk to thicken; about 1 hour. Using an electric hand mixer, beat whipping cream until peaks form. Slowly add in cold coconut milk, continuing to whip until combined. Cover and refrigerate until nectarines are grilled.
Pre-heat grill to medium.
Slice nectarines in half and remove pit. Brush cut side with grapeseed oil. Place on grill cut side down; grill 4-6 minutes or until nectarines are warm and softened.
To assemble place nectarine cut side up on plate. Spoon a dollop of coconut cream into centre. Sprinkle with shredded coconut and garnish with fresh mint.