Begin by heating the coconut cream in the microwave for about 1 minute until warm but not boiling.

In a medium heavy-bottom pot, add an even layer of granulated sugar and place over medium heat to melt without stirring for 2-5 minutes.

Gently push the melted sugar toward the center of the pot with a spatula and reduce heat to medium-low, stirring carefully until fully liquid and amber.

Remove from heat and carefully stir in the warmed coconut cream slowly, anticipating a bubbly reaction.

Return the pot to low heat and stir occasionally for 1-2 minutes until smooth and glossy.

Mix in pure vanilla extract and a pinch of sea salt once the sauce is smooth, adjusting the salt to taste.

Transfer the caramel sauce into a heat-proof container and allow to cool at room temperature before storing in the refrigerator.