In a heavy sauce pan (I like to use cast iron for jobs like this) bring the sugar, water, lemon juice and salt to a boil.  Boil for one minute to dissolve the sugar
Add the coconut milk and vanilla, and bring to a boil again
Continue to boil for about 15-20 minutes, stirring occasionally and scraping the sides of the pan
When the sauce gets darkened and thickened, remove from the heat and cool
This sauce will keep in the refrigerator for 2 weeks
Sprinkle lightly with Red Himalayan Salt for a salted caramel taste!

This sauce is fantastic with sliced apples or other fruit. And try it on ice cream! Yuuuummmmm!! Love, Lassen's