1 can (13.5oz) coconut milk
¾ coconut sugar
¼ cup coconut oil
½ tsp vanilla extract
¼ tsp Hiimalayan salt
Over medium heat, melt coconut sugar in a medium-sized saucepan.
Whisk remaining ingredients into the sauce-pan, and bring to a simmer.
Reduce heat as needed to maintain a steady simmer, and stir constantly to ensure the sauce does not burn.
Stir the caramel sauce for approx. 30 minutes, or until thickened, and remove from heat. Do not over-cook the sauce, as it will continue to thicken as it cools.