1/2 cup shredded coconut
1/2 cup rice milk
1 tablespoon orange juice concentrate
1 cup carob or chocolate chips
1 tablespoon maple syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
10 1/2 ounces firm silken tofu
In a heavy pan over medium-high heat, toast coconut for 2-3 minutes until lightly browned. Remove 1 tablespoon of the coconut from the pan and set aside to use as garnish. Add to the pan the rice milk and orange juice concentrate.
Bring to a simmer and stir in the chips. Remove the pan from heat and stir until the chips are melted and mixture is smooth.
Put maple syrup, extracts, and tofu in a blender and blend well until smooth.
Add the carob or chocolate mixture and blend again until well mixed.
Pour the mousse into glass serving dishes, or wine glasses, and chill for at least 1 1/2 hours. Serve garnished with the remaining toasted coconut