Preparation
In a pot, mix the Haiku sweet cream of coconut and the molasses. Bring to a boil and let simmer on low for 15 to 20 minutes, just until the mixture is half evaporated. Set aside.
At the same time, dice the strawberries and mango. In a bowl, mix the fruit with the lemon juice, brown sugar and, optionally, the Thai basil. Let marinate in a cool place for 15 to 30 minutes. Strain.
Put approximately 15 ml (1 tbsp.) of the fruit mixture in the middle of each wonton wrapper. Moisten the edges of the wonton with water. Fold over 2 opposite corners, then the other 2 corners. Press on the filling to remove as much air as possible, then press the edges firmly together to seal.
In a fryer, or a large pot, heat 2 litres (8 cups) of frying oil to 190°C (375°F). Fry the wontons in several batches for about 30 seconds, just until lightly toasted. Drain on absorbant paper. Serve with the coconut caramel.
