Pour the coconut milk into a small pan & whisk to combine. Simmer over a medium heat, stirring constantly, until reduced by half, about 15 minutes. Set aside
Put the sugar in a heavy pan, add 2 tbsp cold water and mix well until combined. Set over a medium high heat & cook without stirring until the mixture turns pale amber. Remove from the heat and carefully stir in the reduced coconut milk, vanilla and salt. Return to a medium heat and let the caramel bubble away, stirring often, for about 5 mins until thickened.
Peel, quarter & core the pears. Heat the coconut oil in a large frying pan over a medium high heat & add the pear pieces. Fry until golden on all sides, about 5 mins. Add the pecans, shake the pan to coat in the juices and cook for a further 2 mins. Serve warm & enjoy!
Arrange the pears on a serving plate, spoon over the caramel sauce and scatter over some pecans. Serve immediately while the pears and sauce are still warm.