Put a can of coconut milk in fridge overnight so the coconut fat separates from the liquid. After it separates, scoop out 3/4 of the milk fat (top layer). If your brand of coconut milk has a lot of fat it will be solid. Mine did not have as much fat and was a thick white fluid. Don't scoop out the clear liquid part under the fat.

Put coconut milk fat, maple syrup, palm sugar, salt, and sifted cornstarch in a saucepan. Sifted cornstarch is optional, but will make the syrup thicker. Sift to avoid cornstarch clumps.

Boil on medium-high heat, stir often. Once it boils, reduce heat to low and let simmer for 30 minutes.

After 30 min, stir in 2 tablespoons Earth Balance and 1 teaspoon of vanilla extract while simmering at low heat. Pour into a jar and let cool in the fridge. It will thicken in the fridge as it cools. Let thicken for a couple hours or overnight if you want it super thick.