Combine Coconut Milk (10 fluid ounce), and Coconut Sugar (1/3 cup), in a medium pot. Heat at medium heat and stir or whisk until your sugar dissolves. Add in your Sea Salt (1/4 teaspoon), and Vanilla Bean Paste (1/2 teaspoon), and stir again.
Add in Tapioca Starch (1/2 teaspoon), here if you want it thicker. If you want a thinner sauce then do not add it.
Next increase heat until milk/sugar mixture comes to a soft boil. Let it soft boil (around medium high) for about 20 minutes or until 10 ounces is reduced to one cup or around that. Be sure to stir on occasion while it soft boils.
Remove from transfer sauce to small glass jars. Let it cool then cover and store in fridge until ready for use.
Simply reheat on stove or microwave if you want it warm before serving.