In a saucepan, bring the coconut or soy milk, orange juice, orange zest, and vanilla seeds to a boil.

In a bowl, whisk egg yolks, sugar, and cornstarch with a hand whisk. Pour the hot milk mixture into the egg yolk mixture, beating briskly. Mix well and return to the pot. Cook, mixing constantly until thickened.

Remove from the heat, add the chopped chocolate, and mix well. Add the liqueur and mix. Transfer the hot mixture to a shallow dish or bowl. Cover with plastic wrap and refrigerate for one hour.

In a saucepan, bring the coconut or soy milk, orange juice, and orange zest to a boil.

In a bowl, whisk egg yolks, sugar, and cornstarch with a hand whisk. Pour the hot milk mixture into the egg yolk mixture, beating briskly. Mix well and return to the pot. Cook, mixing constantly until thickened.

Remove from heat, add white chocolate, and mix well. Cover with plastic wrap and cool to room temperature.

Beat non-dairy whipped topping until soft peaks form. Fold it into the chocolate-orange mousse.

Transfer the mousse to a piping bag and pipe into decorative cups until they are two-thirds full. Freeze for 10 minutes.

Transfer the orange cream to a piping bag and pipe a layer of cream above the chocolate-orange mousse.