Coconut cheesecake cream with poached rhubarb and orange crumble

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