Combine the coconut milk, sweetener, and coconut oil in a medium saucepan. Cook on medium until simmering. Reduce to medium-low or low and simmer for about 1 hour until reduced by half. Stir every 10-15 minutes.
Put the chocolate in a large glass bowl. Pour the hot reduced coconut milk over the chocolate and whisk until melted and smooth. Stir in the vanilla and salt. Transfer to a glass dish and refrigerate until thickened, at least 4 hours.
Notes
*** You can use unsweetened chocolate but may want to increase the sweetener to taste. You can also use stevia sweetened chocolate, like Lily's, but then decrease the sweetener to taste.Notes on Sweeteners: