In a small saucepan on a medium low heat, melt sugar giving it a stir, scraping the bottom and the sides with a wooden spoon as it starts to melt. You will get lumps and may even get some crystals which is ok, just slowly let the sugar melt into a syrup. It will start to turn a light golden colour. If it is getting too dark before the sugar has completely melted, then your heat is too high - turn it down and wait.
Once the sugar had melted, add in dairy-free spread and stir through with a whisk until melted. The sugar is extremely hot, and the caramel will bubble up and increase in size during this step, so step back as you add in your ingredients being careful not to splash the mixture.
Add in coconut milk and whisk to combine. Let the caramel come to the boil and then let simmer for 5-10 minutes until the mixture becomes an amber colour and it has thickened, coating the back of a spoon. Add salt and taste, adding more if you like it a bit saltier.
Take the caramel off the heat and allow to cool. The mixture will continue to thicken until it has cooled completely. Pour cooled caramel into a jar and store in the fridge for up to 2 weeks. Drizzle over everything!