Here is a concise summary of the provided transcript:
**Recipe:** Coconut Pie
**Servings:** Approximately 8 portions
**Key Ingredients:**
1. Base:
* 1.5 sticks of butter (135g)
* 1.5 tubes of Maria/vanilla cookies (255g)
2. Filling:
* Coconut cream (480g)
* Cream cheese (570g)
* Condensed milk (387g)
* Natural yogurt (480g)
* Gelatin (21g)
* Vanilla/coconut essence
**Instructions:**
1. Prepare cookie base with butter, chill for 15-20 minutes.
2. Mix filling ingredients (except yogurt) in a blender.
3. Temper the mixture with a small amount of the blended mixture.
4. Add yogurt and mix manually.
5. Pour filling over the chilled base.
6. Refrigerate for at least 6 hours or overnight.
7. Unmold and decorate with grated coconut (optional).
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Here are the key facts extracted from the text, keeping each fact as a short sentence and omitting opinions:
1. **Recipe**: The recipe is for a coconut pie.
2. **Base Ingredients**:
3. *1.5 sticks of butter (or unsalted margarine, equivalent to 135g or 9 tablespoons) at room temperature.
4. *1.5 tubes of Maria or vanilla cookies (equivalent to 255g).
5. **Optional Base Ingredient**: Coconut cookies can be used as an alternative.
6. **Mold Specifications**:
7. *Preferably a removable mold.
8. *Dimensions: 23cm in diameter, 7cm in height.
9. **Additional Ingredients**:
10. *1 can of coconut cream (equivalent to 480g or approximately 2 cups).
11. *3 tablespoons of grated coconut (equivalent to 24g).
12. *3 bars of cream cheese (equivalent to 570g).
13. *1 can of condensed milk (equivalent to 387g).
14. *2 cups of sweetened natural yogurt (equivalent to 480g).
15. *3 tablespoons of unflavored gelatin (equivalent to 21g or 3 sachets).
16. *1/3 cup of water (equivalent to 80 milliliters).
17. *1 teaspoon of vanilla essence (can be replaced with coconut essence).
10. **Gelatin Hydration**:
18. *3 tablespoons of gelatin are hydrated in 1/3 cup of water for 10 minutes.
11. **Blending and Tempering**:
19. *Ingredients are blended together in specific steps, with tempering involving the gradual addition of the yogurt mixture.
12. **Chilling**:
20. *The base is chilled for 15-20 minutes.
21. *The final dessert is chilled for a minimum of 6 hours or overnight.
13. **Serving**:
22. *The dessert is unmolded and can be decorated with grated coconut (approximately 40g used).
14. **Yield**: This recipe prepares approximately 8 portions.