Shake the canned coconut milk to mix. Transfer the milk along with the sweetener and a pinch of salt to a sauce pan over medium/high heat. Bring to a gentle boil.

Reduce heat to a gentle simmer. Simmer for 30-35 minutes. It is important to continue to stir occasionally, until the mixture becomes a dark caramel color.

Once the sauce has turned dark and has a thick consistency, remove from the heat and whisk in the xanthan gum vigorously (or sub the dissolved tapioca flour for Paleo here) along with vanilla extract.

This sauce can be served warm or straight from the refrigerator. As it cools, the color of the caramel will become lighter. Store in an air tight jar for up to 2 weeks.