In a blender, blitz the tofu, coconut milk, vanilla seeds (or extract), orange juice, and maple syrup for a few seconds, until you have a smooth cream.
Place the spiralised (or chopped) apple, plus the pineapple, and most of the chopped cashews and desiccated coconut into a large bowl, then pour over the cream mixture.
Gently fold everything together, making sure everything is well-coated.
Spoon into four serving glasses or dishes, sprinkle over the rest of the coconut and cashews, and serve immediately.
This will also keep in the 'fridge for up to 24 hours, and actually tastes even better on the second day!
If you don't want to, or can't use soy, use coconut cream instead. Alternatively, make coconut cream by chilling a can of full-fat coconut milk overnight, scooping out the thick, solid part, and then whipping it.
If you're going to use coconut cream, omit the half can of coconut milk, and just use the whipped coconut cream instead.
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