Grind the grains in a powerful blender. You may skip this step, for sure. But the texture of the ground buckwheat is lovely. Cover with some warm water and a squeeze of lemon juice. Leave to soak overnight. Drain and rinse. Buckwheat will be a bit gooey. But rinse what you can.
Melt coconut oil in a medium saucepan over medium heat. Saute the ginger for a couple minutes. Stir in grains, salt, cinnamon and coconut milk. Reduce heat and simmer about 10 minutes. Stir then let sit with a lid for a few minutes. Stir in berry when you’re ready.