Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
Bring mixture to boil, then reduce to medium heat.
Allow the mixture to bubble until quite thick and dark golden in colour. Stir regularly to prevent burning.
This will take 15-25 minutes (this will depend on the quality of your coconut cream)
Add vanilla and continue to cook on medium heat for another 5 minutes.
The caramel will be dark golden in colour and delicious.
When cooler, place into a container and keep in fridge. The caramel will thicken as it refridgerates.