Peel and halve the pears, and scoop out their cores using a spoon or a melon baller.

In a medium saucepan over low heat, warm coconut milk, sugar, and anise until sugar is dissolved. Submerge the pears in the coconut milk. Cover and cook for 20-25 minutes, keeping the heat at low to prevent burning the coconut milk, until the pears are just tender when pierced with a fork. Gently stir the mixture every 8-10 minutes to prevent scorching. Once tender, remove the pears and let cool slightly. Remove the sweetened, spiced coconut milk from heat and set aside.

Spoon 1/3 cup Greek yogurt into 6 serving bowls, and sprinkle 2 tablespoons of granola atop each bowl. Place one poached pear half in each bowl. Spoon 1 tablespoon of the poaching sauce over the top and serve. Refrigerate any leftover pears in the reserved coconut milk.