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Preheat oven to 400°F.
Combine cinnamon and banana in a small bowl.
Place a heaping teaspoon of banana filling in the center of each wonton wrapper.
Brush edges of wrapper with a small amount of water, fold into a triangle, and press edges together to seal.
Brush both sides of each finished wonton with coconut oil (or spray both sides with oil or cooking spray).
Place wontons on a baking sheet.
Bake for 8–10 minutes or until corners are browned and crispy.
Whisk together coconut milk, vanilla, and salt in a small bowl. Set aside.
Combine sugar and water in a small heavy-duty saucepan over medium-high heat. Do not stir! Allow mixture to come to a boil.
Once it begins to boil, watch it like a hawk. Eventually the mixture will start to smell like caramel and turn a golden color, then light brown. This will take about 6 minutes.
When you see that it’s started to turn brown, slowly pour in coconut milk mixture, whisking constantly and quickly.
If the sugar hardens around the whisk, don’t worry; it will melt. Just keep whisking!
Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more.
Drizzle over wontons and ice cream.