In a medium sauce pan bring water, cashew milk, cinnamon stick, ginger and salt to a boil.This will boil over if you use too small of a pot. Remove ginger piece and cinnamon stick. Add nutmeg and stir in oats. Reduce heat to a simmer and cover. Cook covered until mixture is thick and creamy and oats are soft, about 35 minutes.
Remove from the heat, stir in remaining ingredients - vanilla, brown sugar, shredded coconut and pineapple.
Serve sprinkled with sweetened flaked coconut and maple syrup.