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.
Place plenty of oil into a small saucepan and heat over medium-high heat. After about 7 minutes, insert a wooden spoon into the oil so it touches the bottom of the pan. If bubbles form around the spoon immediately, you are ready to fry.
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.
Remove them from the oil with tongs and place on paper towels. Sprinkle immediately with the large crystal salt and cinnamon mixture, while the oil is still wet.
Serve immediately with the salted coconut cream on the side.