Choose a light colored saucepan so you can see the color of your caramel while you’re cooking it.

Skim the hardened coconut cream from the top of the refrigerated can of coconut milk, reserving the liquid for another use.

Combine the coconut cream, coconut sugar, and the sea salt together in the saucepan.

Bring the mixture to a boil, and lower the temperature until the caramel it at a rolling simmer, which means it’s bubbling across the entire surface.

Simmer, stirring every couple minutes until it begins to thicken and darken slightly. This will take about 8-10 minutes on average, but you’ll need to taste your sauce once you notice it thickening up.

Once it takes on a caramel flavor, remove it from the heat. Let the sauce cool for a few minutes before whisking in the vanilla extract.

Serve the sauce as desired, or refrigerate to use within 10 days.