Toast the coconut in a pan over low heat and let cool. Combine on a plate with 1/2 tsp SALDORO ancient salt. Pour the lime juice onto a second plate. Dip the glass rims in the lime juice first, then in the coconut-salt mixture.
Let the strawberries defrost and combine them with the lime juice and rum in a mixer, finely puree. Pour into the glasses.
Wash strawberries and pat dry, cut a slit in the bottom and place on the glass rims.