1/4-1/2teaspoonsaltdepending on how salty you like it, I use 1/2
2tablespoonsgheebutter, or palm shortening (I use ghee)
Place a can of coconut milk in the fridge for at least 4 hours. This allows to coconut milk fat to separate from the liquid. After it is chilled, measure out 3/4 cup of the solid part.
Place the coconut milk fat, honey, palm sugar, and salt in a saucepan. Bring it to a boil over medium heat, stirring occasionally. Reduce to a simmer and simmer for 10 minutes.
Remove the mixture from the heat and stir in the ghee and vanilla extract. The caramel will be dark in color, but will lighten up as it cools. Place in a jar and refrigerate until cool. The caramel will keep in the refrigerator for 1 week. Give it a good stir before serving. Enjoy!
Lately I've been using Trader Joe's Coconut Cream with great results!
Be sure to use palm shortening if you want this to be dairy-free. I use ghee because I have a sensitivity to casein, and ghee is lactose/casein-free.