Southeast Asian Coconut Custard

Spray a 6 cup glass casserole dish with nonstick cooking spray . Put the honey and molasses in the casserole dish. Cover the casserole dish with plastic wrap or a plate and microwave on high for 2 mins. Add the 1 1/2 teaspoons ginger and line juice and stir. Set aside. In a mixing bowl, combine the coconut milk, Splenda, cargamom, 1 teaspoon ginger, carb countdown, cream, vanilla extract, and eggs. Whisk until well combined. Pour into the casserole cooker. Cover the casserole dish with foil and secure it with a rubber band. Put the casserole dish in your slow cooker and pour water around it, to within 1" of the rim. Cover the cooker, set it to low, and let it cook for 3-4 hrs. Turn off the cooker, unclover and let it cool till you can lift out the dish without scalding your fingers. Chill overnight. Before serving, stir the coconut in a dry skillet over medium heat until it's golden. Remove the custard from the fridge and run a knife carefully around the edge. Put a plate on the top and carefully turn over onto the plate. Sprinkle the toasted coconut on top.