Preparation time: 20 minutes
Cooking time: 4 Hours
Serves: 8-10
A South African recipe modified with North American ingredients.
Crust: Melt butter. Place coconut biscuits in ziplock bag and crush with a rolling pin until fine. Mix butter and crumbs and press into 10" pie plate.
Filling: Boil water. Dissolve Jello in water. Beat caramel until smooth and then add the Jello and guava pulp. Mix well scraping the sides occassionally. Pour into crumb base. Refrigerate several hours or overnight until firm. Garnish with whipped cream and grated chocolate (optional).