Step 1: Prepare the Pears

1. Peel the pears while keeping the stems intact. This will help retain their shape and make for a more beautiful presentation. You can do this easier by balancing them in boiling water for several minutes and then the skin slides off. 

Step 2: Poach the Pears

1. In a large saucepan, combine water, lavender, rose petals, butterfly pea flowers, and sweetener.

2. Bring the mixture to a gentle simmer over medium heat.

3. Add the peeled pears to the poaching liquid, ensuring they are fully submerged.

4. Cover the saucepan and let the pears simmer gently for 20-30 minutes, or until they are tender when pierced with a fork.

5. Once poached, carefully remove the pears from the liquid and set them aside to cool.

Step 3: Make the Reduction

1. Strain the poaching liquid to remove the botanicals.

2. Return the liquid to the saucepan and add vanilla extract, fresh ginger, and cardamom pods.

3. Simmer over medium heat until the liquid reduces to a thick, syrupy consistency, stirring frequently to prevent burning.

4. Once the reduction is ready, remove the ginger slices and cardamom pods.

Step 4: Make the Whipped Coconut Cream

1. Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl.

2. Using a hand mixer, whip the coconut cream until it becomes light and fluffy.

3. Add sweetener and vanilla extract, if desired, and whip until fully combined.

Step 5: Assemble and Serve

1. Place the poached pears on serving plates.

2. Drizzle the reduction over the pears for a beautiful, glossy finish.

3. Add a dollop of whipped coconut cream to each plate.

4. Garnish with a few extra lavender or rose petals, if desired, for a botanical flourish.