Preheat oven to 325 F. Oil an 8x8 inch pan (if doubling this recipe use an 8x11 or 9x13 pan).

In a small sauce pan, melt the coconut oil. Turn off heat, add the honey and stir.

In a medium bowl, combine the eggs, coconut milk, salt, and vanilla extract. Use an immersion blender or whisk to mix it all together. Add the honey mixture to the wet ingredients and whisk or blend. Add the almond flour and mix again.

Put half of the strawberries in a small bowl and mix with the immersion blender or mash with a fork until a smoothie-like consistency.

Arrange the rest of the strawberries on the bottom of the pan, then pour the egg mixture over the top. Pour the strawberry smoothie mixture over the top, kind of making a swirling pattern. Take a knife and gently make an s-shape a few times through the mixture. Bake for 50-60 minutes, until it is set and the top is golden. (The time will be closer to 60 min if you doubled the recipe)