Combine the coconut milk, buckwheat cereal, and salt in a pot. Bring to a boil.
Reduce to the lowest setting and continue to cook for 8-10 minutes, stirring often.
Meanwhile, begin your strawberry compote. Combine strawberries, maple syrup, and a squeeze of lemon in a small pan. Bring to a boil.
Reduce the heat and continue to simmer for ~3 minutes, or until the mixture has thickened. If using frozen strawberries, this may take a bit longer because of the water content.
Once your porridge is cooked through, stir in cinnamon, ginger, maple syrup and vegan butter or coconut oil.
Divide the porridge between 3 or 4 bowls (depending on how hungry you are) and top with strawberry compote, a dollop of plant-based yogurt and your choice nuts or seeds (pecan, flax, etc.). Enjoy!