In a small saucepan, combine honey, coconut sugar, coconut cream, and salt.
Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it.
Pour the caramel into a glass jar and let cool at room temperature.
Store in fridge.