Oranges with Coconut Sauce
2-3 oranges 3/4 cup soymilk 1 tablespoon brown rice syrup 1 tablespoon egg replacer(use cornstarch if unavailable) 1 tablespoon soy margarine 1/2 cup flaked coconut Peel the oranges and split into wedges. Place in 2-3 dessert bowls or sherbet glasses. In a blender, blend the soymilk, the brown rice syrup, and egg replacer until smooth. On the stove, melt the soy margarine and add the soymilk mixture and the coconut. Cook over moderate heat, stirring, a few minutes until thick. Pour the coconut sauce over the oranges. Can be served with the warm sauce, or chill for later use.