Coconut cheesecake cream with poached rhubarb and orange crumble

Cooking with Paula McIntyre · Aug 28, 2026 · 6m

Coconut cheesecake cream

250g cream cheese 250g mascarpone 50g castor sugar 250ml double cream 1 teaspoon vanilla extract 50g desiccated coconut 25g icing sugar

Take 125g of the cream and add the vanilla and sugar. Bring to a simmer until sugar has dissolve and add the coconut. Turn off the heat and cool for 30 minutes. Whisk the cream cheese, mascarpone, remaining cream together and add the coconut cream mixture and icing sugar. Orange Crumble 100g plain flour 80g soft butter 100g castor sugar Zest 1 orange. Rub the flour and butter to coarse crumb texture. Add the sugar and orange zest…