Heat the coconut cream in a small pot over a low heat.

Meanwhile, heat the sugar in a medium pot over medium-high heat, stirring constantly with a wooden spoon. It will form clumps and start to melt into an amber liquid - watch carefully, ensuring it doesn’t catch/burn.

When it is melted and golden-brown, slowly drizzle in the warm coconut cream, whisking constantly until fully combined (1-2 minutes). Remove from the heat.

Stir in the vanilla and salt to taste. Leave to cool.

Heat the grill bars on a barbecue on low.

In a bowl, stir together the melted butter (or oil) and vanilla, and add the peaches, tossing to coat them. Sprinkle with brown sugar.

Place the peaches cut side down on the grill and cook for 3-5 five minutes or until caramelized. Flip and cook another 3-5 minutes, coating them with the leftover butter/vanilla/brown sugar mixture.

Remove and place in a bowl for serving.

Slice the brioche thickly (see photos).

Whisk together the eggs, coconut milk, sugar and cinnamon until frothy.

Heat a non-stick saucepan on medium with a bit of butter and oil. Dunk each slice of brioche into the eggy mixture, turning so each side is fully coated and it has soaked through the bread (about 30 seconds-1 min per side, but may need longer depending on how stale and dense your loaf is - you want it to be completely soaked through the bread).

Spread the shredded coconut out on a plate and coat the soaked brioche with it on both sides.

When the butter is bubbling, add brioche slices to the pan. Cook for 2-3 minutes on each side or until golden. Keep warm in a low oven while you cook the rest of the french toast (add more butter and oil to the pan between each batch).

Serve the french toast with coconut caramel and grilled peaches, dust with icing sugar, and scatter with blueberries and toasted coconut chips.