Using a whipped cream whipper with one charge (if you want aeration) or a spoon, spread a thin, even layer of coconut cream on bottom of a plate.
Combine octopus, eggplant, herbs, radish, and fried garlic. Season with salt, pepper, and nuoc mam toi, then put on top of coconut cream. Garnish with fried shallots and peanuts.
For confit eggplant, cut Japanese/Chinese eggplant into desired size, cook in shallow oil at 300°F until tender, then strain and season with salt and black pepper. For fried garlic and fried shallots, preheat oil to 300°F and fry minced garlic until golden brown, then transfer to paper towel-lined sheet pans to cool off. Season with salt and set aside to cool and crisp up. Repeat with shallots that have been sliced into 1/8-inch-thick rings.