Add the coconut milk, sugar, and vanilla bean paste to a saucepan and bring to a boil.
Reduce the heat to a simmer and cook for 30-40 minutes until the caramel has become darker in color and much thicker.
Remove the caramel from the heat, add in the salt, and stir.
Let the caramel cool completely and then place in a closed container in the fridge to "set" for at least one hour. The caramel can be enjoyed warm, but it will not be as thick as intended.
Once the caramel is ready, drizzle on top of your favorite dessert and enjoy!
- Salted caramel can be stored in a closed container in the fridge up to 2 weeks.
- I don't recommend freezing salted caramel.
Serving: 2Tbsp | Calories: 142kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 153mg | Potassium: 101mg | Fiber: 1g | Sugar: 12g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg