Combine brown sugar, cornstarch, and coconut cream in a small saucepan over medium heat. Bring the mixture to a boil and cook until sugar has fully dissolved, about 2 minutes.
Reduce the heat to medium-low and allow the mixture to simmer for 5 minutes, or until it starts to thicken slightly.
Remove caramel from the heat and add vanilla extract, salt, and bourbon. Transfer caramel to an airtight container and store in the fridge until ready to use.