Pour the two cans of coconut milk in a medium saucepan and heat over medium-high heat. Add the salt, honey, coconut sugar and vanilla and stir well so that the honey and sugar melt thoroughly.
While the milk is warming up, place the washed and hulled strawberries in the blender and add 1 cup of the warm milk from the saucepan.
Puree briefly or pulse a few times so that the berries blend with the milk, but leave a few chunks if you can. Then pour everything back into the saucepan and continue heating. Now you have a beautifully colored strawberry-coconut milk mixture. Stir well to combine and taste for sweetness. If needed, add another tablespoon of coconut sugar or another drizzle of honey. Stir well to blend and taste again. Depending on the sweetness of your berries, it should be perfect--neither too sweet nor not sweet enough.
Crack each egg in a small bowl leaving the whites and then place the yolks in another small bowl. Whisk the yolks to combine and reserve the egg whites for another use. To the egg yolks, slowly drizzle 1 cup of the warmed strawberry milk stirring constantly so they do not curdle. Then add the egg yolk-strawberry milk mixture back to the saucepan and stir for about two minutes. Turn off the heat.
Let the mixture cool and then pour in a glass or metal bowl, cover and refrigerate for 3-4 hours or until chilled through. Process according to the directions of your ice cream maker.
Once the ice cream is ready, you can serve it immediately as soft serve style or place in a container and let it harden in the freezer for an hour or more.
Once the ice cream is hardened from the freezer, let it sit out for about 5-10 minutes before serving. Scoop in a bowl, serve and smile.