'150 g of crushed Maria biscuits'
'3 tablespoons of Primor butter, at room temperature'
'2 tablespoons of cream cheese'
'1 can of sweetened condensed milk'
'1 can of heavy cream'
'200 ml of coconut milk'
'1 1/2 tablespoons of instant coffee'
'1 envelope of unflavored and unsweetened gelatin'
''
'Calda' ('Sauce')
'3 chucks of a 1/2 cup of sugar'
'100 g of grated coconut'
'3 chucks of milk'
'150 g of crushed Maria biscuits'
'3 tablespoons of Primor butter, at room temperature'
'2 tablespoons of cream cheese'
'1 can of sweetened condensed milk'
'1 can of heavy cream'
'200 ml of coconut milk'
'1 1/2 tablespoons of instant coffee'
'1 envelope of unflavored and unsweetened gelatin'
''
'Calda' ('Sauce')
'3 chucks of a 1/2 cup of sugar'
'100 g of grated coconut'
'3 chucks of milk'
'1 Mix the biscuits with Primor butter to form a crumb mixture.'
'Form a round, removable-bottom pan or a refrigerator dish with the crumb mixture.'
'2 Beat the cream cheese with sweetened condensed milk until creamy
Add heavy cream and coconut milk and beat some more (can be done in a blender).'
'3 Dissolve the coffee in 2 tablespoons of water and add to the cream.'
'Hydrate the unflavored gelatin as indicated on the package, add to the cream, and beat until well mixed.'
'4 Pour the cheesecake batter into the prepared pan and refrigerate or freeze until set.'
'Remove from the freezer and pour the sauce.'
Sauce
'Melt 3 chunks of sugar, coconut, and milk over low heat until a smooth, golden sauce forms.'
'Let cool.'
