Coconut-Crusted Polenta Cakes With Triple Berry Sauce

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Oxmoor House

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Ingredients

Triple Berry Sauce

2/3 cup sweetened flaked coconut

3 3/4 cups milk

1 1/2 cups uncooked stone-ground white polenta

1/2 teaspoon salt

3/4 cup sugar

1 tablespoon butter

2 teaspoons vanilla extract

1 1/2 teaspoons grated lemon rind

2 large eggs, lightly beaten

Butter-flavored cooking spray

1/2 cup sweetened flaked coconut

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