Combine the coconut milk and coconut sugar in a heavy bottomed saucepan over medium-high heat.
Bring to a boil then lower the temperature to keep the mixture at a simmer.
Simmer for 45 minutes to an hour or until reduced by more than half, stirring occasionally. As the sauce thickens and gets closer to it's final reduction, stir more frequently to incorporate the darker/burnt bits from the sides and bottom of the pan.
When the sauce is thick enough to heavily coat the back of a spoon, stir in bourbon, and allow to simmer 2 more minutes to cook off alcohol.
Remove from heat and stir in vanilla extract.
Allow to cool for 15 minutes then stir in salt.
Serve warm, cold or at room temperature. Will keep in the refrigerator at least a week. Freeze indefinitely, but I don't think it will last that long!