Prepare Triple Berry Sauce, and chill.
While sauce is chilling, preheat oven to 350°. Toast 2/3 cup coconut in a shallow pan at 350° for 5 to 7 minutes, stirring after 3 minutes; set aside.
Heat milk in a heavy saucepan over medium heat until milk almost comes to a boil. (Watch closely, as the milk mixture can boil out of the pan quickly.) Gradually whisk in polenta and salt. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes, or until very thick. Remove from heat, and stir in sugar, butter, vanilla, lemon rind, and 2/3 cup toasted coconut; stir in eggs. Divide polenta mixture among 8 (6- to 8-ounce) ramekins coated with cooking spray. Sprinkle each with 1 tablespoon coconut.
Place ramekins on a baking sheet, and bake at 350° for 20 to 23 minutes or until set. Serve warm or at room temperature. Polenta cakes may be removed from ramekins to serve, if desired. To remove cakes, run a knife around inside edge of ramekin to release polenta cake. Place polenta cakes, coconut side up, on dessert dishes; serve with Triple Berry Sauce.