Almost exactly from this recipe.
3/4 cup earth balance "butter"
1 1/2 cup brown sugar, firmly packed
2 tbsp water
1/4 tsp salt
1/2 cup full fat coconut milk (used Chaokoh)
1 tbsp vanilla extract
Add butter, brown sugar, water, and salt to pan on medium heat. Stir until butter melts.
Bring to boil for 5 minutes (it will bubble a lot), stirring occasionally.
Remove from heat. Stir in coconut milk and vanilla. Let rest 10 minutes to thicken. Add additional coconut milk if thinner sauce is desired. Caramel will continue to thicken upon standing.
Store in fridge for 5 to 7 days. Freeze for up to 3 months. Reheat in microwave or stovetop.
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