Line an 8-inch square pan/dish with parchment paper so that it goes up all four sides at least halfway. Oil the parchment paper; set aside.

To a small saucepan over medium heat, add the coconut milk, coconut oil, and salt. Heat until the coconut oil melts; set aside.

In a heavy, 3-quart saucepan, add the turbinado sugar and brown rice syrup. Slowly pour in the water without splashing anything onto the sides of the pan. (You want to prevent sugar from crystalizing.) Cook over medium-high heat until it boils. Carefully stir the center of the sugar, again, without splashing anything onto the sides of the pan. Cook for 5 to 15 minutes or until an instant read or candy thermometer reaches 248°F.

Remove the sugar mixture from the heat and make sure the coconut milk and oil is warm/hot. Pour the coconut mixture into the sugar mixture and stir gently to combine, avoiding any splashing on the sides of the pan. If you do splash, use a moist paper towel to wipe it down. Return the saucepan to the burner and cook over a medium-high to high heat until the temperature reaches 248°F, 13 – 17 minutes. (There is no need to stir the sauce other than to prevent it from boiling over in the beginning.) To test its texture, see drop a little into a glass of cold water.

Remove the pan from the heat and stir in the vanilla.

Pour the caramel sauce into the prepared pan, and set aside to cool at room temperature. Refrigerate until just firm enough to slice without the caramel sticking to the knife. If it sticks, chill longer. If you chill it too long, it will be too hard to cut or chew.