Place a bowl and a whisk in the refrigerator to chill.

In a large pot, heat red wine, coconut milk, erythritol, star anise, cinnamon, orange peel, and cloves, stirring until erythritol dissolves and the mixture simmers.

Add pears and cook, covered, over medium-low heat until tender.

Using a slotted spoon, remove pears, spices, and orange peel. Discard spices and peel.

Increase heat to medium-high and reduce poaching liquid until syrupy; remove from heat.

For the coconut cream, scrape vanilla bean seeds into the chilled coconut cream and whip until stiff peaks form.

Serve half a pear per person, topped with whipped coconut cream and a drizzle of the reduced poaching liquid.