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1
Make the filling: Stir the bananas, sugar, cinnamon, and coconut together in a small bowl, lightly mashing the bananas as you mix.
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2
The mixture should still be a little chunky.
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3
Make the sauce: In a small sauce pan, bring the milk and coconut milk to a boil then remove from the heat.
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4
Beat the egg yolks and sugar together in a medium bowl until pale yellow and smooth, 2 to 3 minutes.
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5
Stirring constantly, gradually pour half of the hot milk mixture into the egg yolk mixture, then stir the yolk mixture into the milk mixture remaining in the pan.
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6
Over medium heat, stir the milk mixture constantly until thickened, about 2 minutes.
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7
Strain the sauce into a medium bowl.
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8
For extra coconut flavor, add the 1/2 cup flaked coconut (I prefer it smooth!).
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9
Let cool to room temperature, then cover the bowl and chill until cold.
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10
(I like the sauce at room temp.
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11
).
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12
Wontons: Place a heaping teaspoonful of the filling in the center of one of the wonton wrappers.
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13
(Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.)
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14
Moisten the edges of the wrapper with a fingertip dipped in water, then fold the wrapper in half to form a triangle.
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15
Pinch the edges together firmly to seal.
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16
Pull the opposite corners of the base of the triangle, moisten one of the corners with water, and press the two corners firmly to seal.
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17
Repeat with the remaining wontons and filling, keeping the folded wontons covered with a damp kitchen towel to prevent them from drying out.
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18
Pour enough vegetable oil into a wok or 2 quart saucepan to come to a depth of 3 inches.
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19
Heat the oil over medium heat to 350F Slip a few of the wontons into the oil and fry, turning occasionally, until golden brown, 2 to 3 minutes.
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20
Remove with a slotted spoon and drain on paper towels.
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21
Repeat with the remaining wontons.
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22
Serve hot or cold, with the coconut cream sauce.
