Scald soy milk and syrups in a saucepan over medium heat.

In a separate bowl, mix egg replacer and water until foamy.

Add the foamy egg replacer mixture to the scalded milk and syrup mixture.

Cook the mixture, stirring constantly, until thickened.

In a food processor, blend the silken tofu until smooth.

Add the blended tofu to the thickened syrup mixture.

Add the flaked coconut, pecans, and arrowroot to the mixture.

Cook for 2 minutes, stirring continuously.

Remove from heat and let the frosting cool completely before using.