1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
2. Bring to a boil, then lower the temperature, keeping the sauce at a light simmer.
3. Simmer for 30-40 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently incorporating the more caramel burned bits from the bottom into the sauce. This helps to flavor it! Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat.
4. Add the coconut oil and vanilla extract and stir to combine.
5. Serve the sauce warm or refrigerate in a sealed glass jar for up to two weeks. If refrigerating, leave on the counter for 10 minutes to cool, stir again, then refrigerate.

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