Dissolve the sugar with the condensed coconut milk in a saucepan over medium heat.
Simmer over low heat, whisking constantly. Keep a very close eye on the sauce as you don’t want it to burn and stick to the pan. The colour will turn to a deep caramel colour, It’ll happen quickly and as soon as it does, you want to remove it from the heat so it doesn’t burn.
Next add your vegan butter and whisk until it is melted and looks creamy.
Let the caramel sauce cool completely, store glass container.