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In a stainless steel pot, combine the sugar and water, then bring it to a rolling boil.
When the sugar reaches 375 degrees Fahrenheit, carefully immerse the pot in cold water for about a minute to cool it down.
Warm the coconut juice in the microwave for 2 minutes.
Return the pot to the stove and slowly add the warm coconut juice, pouring it in gradually. Be cautious, as adding it too quickly can cause the sugar to splatter.
Bring the mixture back to a boil for an additional minute. Then, turn off the heat and allow the sugar to cool.
Once the caramel sauce has cooled, transfer it to a mason jar for storage. You can use it in your future Vietnamese recipes.