1/4 tsp five-spice powder
2 TB raw agave syrup
2 TB unsweetened shredded coconut
vegan wonton wrappersfor the topping
1 TB large crystal sugar
1/2 tsp cinnamon
for the cream
1/2 cup coconut cream
1/8 tsp salt
Place some water in a small saucepan and bring to a boil. Place the cubed taro root in the water and boil, uncovered, for about 10 minutes. Drain and place into a small bowl, and mash the taro with a strong fork. Add in the spice, agave and coconut and combine well. Set aside and allow to slightly cool.
Working in batches, place one to two wontons into the pan at a time and fry until golden brown, no more than two minutes. Flip them over halfway through the fry time to ensure all parts get crisped.