In a small bowl, whisk together the coconut milk, coconut oil, and salt. Set aside.
In a 2- or 3-quart saucepan, add the maple syrup, water, sucanat, and erythritol. Do not stir. Add a candy thermometer to the pan and place over medium-high heat.
Without stirring, let the mixture come to a boil. When it reaches 250 degrees Fahrenheit, whisk in the set aside coconut milk/oil mixture.
Let the mixture come to a boil again. When it reaches 266 degrees Fahrenheit, remove from the heat and whisk in the vanilla extract. Let cool slightly while you prepare the apples.
Line a cookie sheet with a silicone baking mat or parchment paper and reserve a spot for the pan in the fridge. Place the apples on the pan and pierce cake pop sticks or popsicle sticks where the stems used to be.
One at a time, dip the apples into the thick caramel. Let most of the excess caramel drip off, then place the apples back on the cookie sheet. Refrigerate until firm, then serve and enjoy!