1. Add all the syrup, coconut milk, and salt to a small saucepan. Bring to a low boil and let cook until temperature reaches 248 degrees (on a candy thermometer).
2. Add in vanilla, then pour into a small foil pan lined with greased Gefen Parchment Paper. Refrigerate until hardened.
3. Cut into individual pieces and wrap in wax paper. Keep frozen until ready to serve.