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Place sugar, coconut cream, and salt in a small sauce pan. Heat slowly while stirring to dissolve the coconut sugar.
Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools.
To test the consistency, I take the saucepan off the heat, spread a little sauce on a saucer (or similar) and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), I simmer the sauce for a little longer.
Stir vanilla extract into finished caramel sauce. Fill into an airtight container.
The caramel sauce may harden as it cools. To make it pourable or dippable again, warm it a little in a water bath or in the microwave.