1 tbsp. gelatin

1/4 tsp. salt

3/4 cup water

1 tbsp. lemon juice

3/4 cup sugar

1 cup fresh shredded coconut (if desired)

1 cup fresh or canned guava pulp

2 egg whites

Soak gelatin in 1/4 cup of the water. Add remaining water to sugar and heat to the boiling point. Add gelatin and stir until dissolved. Press guava pulp through a sieve, add salt and lemon juice, and gradually beat in the cooled syrup. Set in a cool place. When the mixture begins to thicken, fold in coconut and stiffly beaten egg whites. Pour into molds and chill before serving. Serve with shredded coconut, cream or whipped cream. Yield: 6 servings.

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