Pour coconut milk into a saucepan and bring to a boil. Once it boils, stir and lower the heat to a simmer. Stay nearby for this step as the coconut milk can boil over quickly.

Simmer on medium-low heat, stirring occasionally, until the coconut milk has thickened and is reduced by half.

Add date paste and vanilla (if using) and stir to incorporate.

Cool and pour into an airtight jar. Store in the refrigerator. Keeps for up to a week.