Place the coconut cream and melted vegan butter in the cup of a blender. Blend until smooth then set aside.

Place the caster sugar in a medium saucepan and place over medium/low heat. Stirring constantly, melt the caster sugar until no lumps or crystals remain.

Continue stirring until small brown bubbles start appear on the edges and the caramel begins to smoke very lightly. Turn off the heat and immediately (but carefully) add the blended coconut cream mixture. Do not stir and watch out for the steam. The caramel will splutter and then calm down over the course of the next 20 seconds.

Stir the caramel once calm, checking for any lumps of sugar. If any lumps appear, place the caramel back over low heat and bring to a simmer until the lumps have dissolved. If the caramel is smooth, stir in the vanilla bean paste and flaky sea salt then set aside to cool to room temperature.

Your caramel will thicken dramatically as it cools (and even more so if refrigerated) and is ready to use immediately.