In a non-stick pan, heat 2 tablespoons of coconut oil over medium heat, add Cream of Wheat and sauté for about 5 to 8 minutes until it becomes aromatic. Do not brown.

Add water and allow it to cook for 3 minutes on medium heat, then add coconut milk and mix well. Reduce heat to medium low. If desired, add a dash of turmeric for coloring. Mix continuously without any lumps for about a minute.

Add sugar, and crushed pineapple, mix well and keep stirring for 2 to 3 minutes.

Add the rest of the oil, about 1 tablespoon and keep stirring. Cook on medium low heat or until water evaporates. Should be semi-thick consistency.

Remove from heat. Add cardamom powder, nutmeg, cashews and stir well.

Garnish with a few cashews and serve hot.

Can be stored in an airtight container for 2 to 3 days.