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In a small saucepan, combine the coconut cream, sugar, vanilla and salt over medium-high heat.
Whisk well to combine and bring the mixture to a boil then quickly reduce the heat and simmer on low heat for 40-45 minutes, whisking every 5-10 minutes. The liquid should be reduced by about half when it's done. It will still be fairly thin at first, but as it cools it will thicken up nicely.
Remove from heat and transfer to a glass container with a lid. Place in the refrigerator to chill for at least an hour before using.
Leftover vegan condensed milk can be stored in a covered container for up to 2 weeks. To freeze, store in a jar with a tight fitting lid. When ready to use, thaw in the refrigerator overnight then add to a bowl and whisk until smooth (or throw it in a blender until smooth).