Chill canned coconut cream in the fridge for at least 6 hours, overnight or longer is best. When removing canned coconut cream from fridge, do not shake or agitate.
Before whipping coconut cream, place a large mixing bowl in the fridge or freezer until chilled.
Open canned coconut cream and scoop out hardened cream, leaving any liquid at the bottom of the can. Discard liquid, or chill and use later for smoothies, coffee, etc. Place coconut cream in chilled bowl.
Using a handheld mixer, whip coconut cream until smooth. Add sifted powdered sugar and matcha powder. Continue to mix until incorporated. Keep chill until ready to use.
In a medium bowl, toss together nectarine slices, brown sugar, lemon juice, and pinch of salt.
Spread matcha coconut whipped cream over cooled pavlova. Spoon nectarines on top. Serve and enjoy immediately.