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Line an 8-inch square pan with 2 pieces of parchment paper, allowing it to hang generously over all sides. Place the pan on a flat, heatproof surface.
Combine coconut milk, sugar, oil, maple syrup and salt in a medium, heavy-bottomed pot and bring to a boil over medium-high heat, stirring often.
Pour caramel evenly into the prepared pan.
Sprinkle coconut over the top and use the back of a spoon to press it down gently. Let cool completely, about 2 hours. Refrigerate until completely firm, 2 to 3 hours.
Use overhanging parchment paper to lift caramels from the pan; peel parchment away and discard. Using kitchen shears, cut caramel into small squares and wrap individually in waxed or parchment paper, twisting the ends closed.
For the best results, refrigerate caramels or store in a very cool spot.