Pressure cooker or Instant Pot:
Add the boiling water, buckwheat groats, and salt to the bowl of the pressure cooker. Seal the lid and close the vent, then set to High Pressure for 3 minutes. Cook for the same amount of time if using a stovetop pressure cooker.
Once the pressure cooking time has ended, allow the pressure cooker to depressurise naturally (ie. don't open the vent) for 10 minutes.
Stir in the coconut cream, the honey and the cacao powder until well incorporated. Adjust with additional water if desired.
Serve immediately with desired toppings.
Stove top:
Add the boiling water, buckwheat groats and salt to a large saucepan or even a stockpot and place over medium-high heat. Keep an eye on the pan because the buckwheat gets quite foamy.
Allow to cook for 15-20 minutes until the groats have softened. Try not to overcook them though as they are great with some bite.
Stir in the coconut cream, the honey and the cacao powder until well incorporated. Adjust with additional water if desired.
Serve immediately with desired toppings.
Store in the fridge for up to 5 days.