In a medium saucepan, combine the coconut cream, maple syrup, and coconut sugar.

Place the saucepan over medium heat and stir continuously until the sugar dissolves and the mixture starts to simmer, about 5-7 minutes.

Once simmering, reduce the heat to low and let it simmer for about 10-15 minutes.

After simmering, whisk the caramel occasionally to check its thickness.

Remove the saucepan from heat and stir in the vanilla extract and sea salt.

Let the caramel cool in the saucepan for a few minutes.

Pour the cooled caramel into a glass jar or container.

Let the caramel cool completely before sealing the jar and storing it in the refrigerator.