Put the coconut sugar and the coconut milk (the thick layer that settles at the top of the can) into a pot. Simmer for 5-6 minutes, stirring constantly. Season to taste with a pinch of salt.
Roughly chop the peanuts and dark chocolate.
Place 2 scoops of ice cream in each sundae and pour the lukewarm caramel over them. Top with peanuts, chopped chocolate and a pinch of coarse salt.