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.