Warm 1 cup of coconut cream in the microwave for about 1 minute.

In a pot, layer 1 cup of granulated sugar over medium heat and let it melt for about 2-5 minutes.

Once edges are caramelized, reduce heat to medium-low, push sugar toward the center, and stir until melted and amber.

Remove from heat and stir in the warmed coconut cream, then return to low heat and stir continuously.

Allow to simmer for another 1-2 minutes, stirring occasionally.

Remove from heat, stir in 1 teaspoon of pure vanilla extract and a large pinch of sea salt.

Let cool at room temperature in a heat-proof container.