In a small glass or stainless steel saucepan, mix together the coconut sugar, molasses, water, and salt.

Bring to a boil, stirring constantly. Allow to boil for about one minute, stirring constantly (be very careful as it might try to boil over; turn down the heat if necessary to prevent this).

Once the sugar is thoroughly dissolved, remove from the heat and allow to cool to room temperature. The syrup will thicken somewhat as it cools.

Stir in the vanilla extract.

Store in an airtight container in the refrigerator for up to 4 weeks.