Heat 2 tablespoons of coconut oil in a non-stick pan.

Add Cream of Wheat and sauté on medium heat from 5 to 8 minutes until it becomes aromatic. Do not brown.

To the same pan, add hot water and blueberries. Cover and cook for 4 to 5 minutes, stirring occasionally.

Add sugar, pinch of salt, coconut milk and keep stirring over medium heat.

Cover and cook for about 4 to 5 minutes until the blueberries are soft, well cooked and the water evaporates.

Add cardamom powder, nutmeg, mix well and remove from heat.

For a creamier taste, add 1 tablespoon of coconut oil and mix. (optional)

Keep it covered and allow all the flavors to blend.

Garnish with cashews and serve hot.