In a small saucepan, whisk together the coconut milk, maple syrup, coconut sugar, salt and arrowroot flour until very well combined.

Place the saucepan over medium to high heat and bring to a boil stirring constantly. 

Let the caramel boil for about 8-10 minutes or until the mixture has thickened slightly. Stirring will prevent the caramel from burning to the bottom of the pot.

Remove from heat, and let cool for about 5 minutes.

Stir in the vanilla and vegan butter.

Let cool once more till it is slightly warm or let cool completely for a thicker sauce.

Serve as a topping for whatever your heart desires and enjoy.