First, you’re gonna have to make the caramel sauce, because it needs a while to do its thang. So go ahead and whisk together the coconut milk + coconut sugar + sea salt in a medium saucepan over medium heat. Bring to a simmer and reduce heat to keep at a gentle simmer, stirring every so often. Let it cook for about 30-45 minutes, until it’s thickened enough to coat the back of a spoon. Remove from the heat and stir in the coconut oil + vanilla. Let cool a few minutes, then pour caramel into a jar, lid it and pop it in the fridge overnight. (Good news: you’ll have a bunch leftover after the milkshake, so you can drizzle it on your yogurt, dip your fruit in it, or just drink it straight from the jar when no one’s looking. You’re welcome.)