Heat 1/4 cup of coconut milk in a small saucepan until it feels lukewarm.

Combine the warm coconut milk, yeast, and 1 tablespoon of sugar. Allow it to sit for about 10 minutes until it becomes frothy.

Using a mixer, whip together the eggs, remaining sugar, and a pinch of salt on high speed for approximately 10 minutes.

Gradually add half of the flour and remaining coconut milk to the egg mixture, followed by the rest of the flour, coconut milk, and the activated yeast.

Cover the bowl with a kitchen towel and let the batter rest for about 1 hour.

After resting, gently mix the batter to release any air bubbles.

Preheat your pukis pan over low heat, grease it with butter, and fill each mold about 3/4 full with the batter.

Cook for about 3-4 minutes, or until the bottom turns golden brown.

After flipping the cakes, brush the tops with melted butter and sprinkle on the grated cheese if using.