Fruit:Mix all fruit in bowl.
Add sugar, water, half of basil and lime juice in nonreactive pot.
Bring to boil.
Let cool until warm.
Pour over fruit and place in fridge.
Add in remaining basil when cool.
Cream:Whip heavy cream until stiff, whisk in Cool Whip, coconut cream and cinnamon.
Crumble:Mix all in mixer.
Crumble onto the nonstick pan and bake at 350 degrees until lightly browned, stirring to break up every 5 minutes.
Gyoza:Mix sugar and cinnamon together.
Cut wrappers into 4 triangles.
Fry at 350 degrees until lightly browned.
Dust with sugar.
Add fruit in bowl.
Top with a dollop of cream and with crumble.
Serve with fried wonton (gyoza).