Chill can of coconut milk in the fridge overnight so the cream and water separates. Turn the can upside down and open it, and pour off the water so you are just left with the cream
Place coconut cream, coconut sugar, and maple syrup in a small saucepan
Bring to a low boil, stirring, then reduce heat to medium low
Stir constantly for 10 minutes
Remove the sauce for the heat and let sit for 5 minutes, stirring occasionally
Stir in herbamere (or sea salt), coconut oil and vanilla until completely smooth
Either serve immediately or let cool in a glass jar and store for up to a week in the fridge