In a medium saucepan over medium-high heat add the entire can of coconut milk, coconut sugar, vanilla extract, and coconut oil. Stir with a whisk.

Bring to a boil. Stir. Reduce heat to medium-low and simmer for 30 minutes. Stir occasionally to ensure no burning to the bottom of the pan.

Once 30 minutes is up and caramel sauce is beginning to thicken, remove from heat. Pour caramel sauce into a glass container and put in the refrigerator. The caramel sauce will thicken in the fridge while it cools.

Let it cool for 2 hours. Remove from the fridge, sprinkle with pink Himalayan sea salt, and then serve.