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Caribbean Wontons

 Caribbean Wontons
I first served these fresh and fruity treats as an appetizer at a summer luau. My family and friends now enjoy them as a dessert for occasions throughout the year.—Melissa Birdsong, Gilbert, South Carolina
24 ServingsPrep: 30 min. Cook: 5 min./batch


  • 4 ounces cream cheese, softened
  • 1/4 cup flaked coconut
  • 1/4 cup mashed ripe banana
  • 2 tablespoons chopped walnuts
  • 2 tablespoons canned crushed pineapple
  • 1 cup marshmallow creme
  • 24 wonton wrappers
  • Oil for deep-fat frying
  • SAUCE:
  • 1 pound fresh strawberries, hulled
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • Confectioners' sugar and ground cinnamon


  • In a small bowl, beat cream cheese until smooth. Stir in the coconut,
  • banana, walnuts and pineapple. Fold in marshmallow creme.
  • Position a wonton wrapper with one point toward you. Keep remaining
  • wrappers covered with a damp paper towel until ready to use. Place 2
  • teaspoons of filling in the center of wrapper. Moisten edges with
  • water; fold opposite corners together over filling and press to
  • seal. Repeat with remaining wrappers and filling.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry
  • wontons, a few at a time, for 15-20 seconds on each side or until

2 of 2

Caribbean Wontons (continued)

Directions (continued)

  • golden brown. Drain on paper towels.
  • Place strawberries in a food processor; cover and process until
  • pureed. In a small saucepan, combine sugar and cornstarch. Stir in
  • pureed strawberries. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Strain mixture, reserving sauce; discard seeds.
  • Sprinkle wontons with confectioners' sugar and cinnamon. Serve with
  • sauce. Yield: 2 dozen (1-1/4 cups sauce).
Nutritional Facts: 1 wonton with about 1 tablespoon sauce (calculated without confectioners' sugar and cinnamon) equals 95 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 66 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.