Refrigerate the can of coconut milk overnight. Chill a mixing bowl and the beaters of your hand mixer in the freezer, as well.
For coconut whipped cream: When you are ready to make the whipped cream, be careful not to shake the can. Spoon the solid coconut fat at the top of the can into the cold bowl, leaving the coconut water behind.
With your hand mixer, beat the coconut fat into a firm whipped cream, about 2 minutes.
When the consistency is right, add stevia or honey and vanilla. Beat again until combined.
Refrigerate until you are ready to serve.
For caramelized pears: Heat butter in a skillet on medium-high. Add pears cut side down and cook until browned about 5-7 minutes. Turn pears to other side and cook 4 minutes. Add spices and water, mix in swirling around the pears in the skillet. Cook and stir until pears are softened and caramelized 4-6 more minutes. Serve warm topped with coconut cream and drizzled with the remaining sauce from the pan.