Heat a medium saucepan on medium until warm.
Add coconut sugar, then coconut cream (or milk) and arrowroot starch over the top. Whisk together thoroughly.
Turn up heat and bring to boil.
Once gently boiling, turn heat to low, cover saucepan and let cook for 15 minutes.
Remove from heat, stir using silicone spatula, lifting any darker caramel stuck on pieces from bottom of pan.
Add in vanilla and sea salt and whisk vigorously for several minutes.
Can use immediately when warm, or let cool, then store in glass container/mason jar in fridge for up to 2 weeks. Enjoy!