In a saucepan, combine coconut oil with cardamom spice over medium-low heat. Add couscous & toast, stirring occasionally, just until the couscous has turned a light golden brown.
Add coconut milk, making sure to get all the fat from the can, along with the sugar & salt. The pan should be hot enough that the coconut milk will bubble up & fizz a little then add vanilla.
Bring mixture to a simmer then turn the heat down to low & cook for 5 minutes, stirring frequently. After 5 minutes turn off the heat, cover & allow to sit for 5 minutes then remove the lid & stir. Pudding thickens as it cools.
Poached Fruit
In a large saucepan, place water & sugar over high heat & stir until sugar dissolves. Reduce heat to low & add strawberries & rhubarb. Simmer for 10 minutes or until fruits are softened but still retain their shape. Cool.
Assembly
Serve pudding at room temperature otherwise it becomes a solid mass when cold. If it’s too thick you can stir in a bit more coconut milk to help thin it out, adding a tablespoon or so at a time until you have the desired consistency. Divide pudding between serving dishes & top with poached fruit to serve.