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In a small saucepan, combine the coconut milk and coconut sugar. Stir to combine.
Place over medium heat and bring to a gentle boil then reduce the heat to low and simmer for 15 minutes, stirring frequently to prevent burning.
Remove from the heat and stir in the vanilla extract and sea salt. Allow the caramel to cool to room temperature.
Transfer to a jar or airtight container and refrigerate. The sauce will continue to thicken as it cools. Enjoy straight from the fridge!