Combine 50 ml warm water, 1 tablespoon granulated sugar, and 1 teaspoon instant yeast in a small mixing bowl.

Leave the yeast mixture for 10 minutes until foamy and bubbly.

Heat 300 ml coconut milk and 1 packet sweetened condensed milk over medium heat while stirring constantly.

Turn off the heat when small bubbles form around the edges of the coconut milk mixture.

Add 50 g margarine to the hot coconut milk mixture and stir until melted.

Set the coconut milk mixture aside and allow it to cool until cold or room temperature.

Whisk 3 eggs and 125 g granulated sugar in a large mixing bowl until evenly combined.

Add 1/2 teaspoon vanilla, 20 g cornstarch, and 1/2 teaspoon salt to the egg mixture.

Stir the mixture until the vanilla, cornstarch, and salt are fully incorporated.

Add the foamy yeast mixture to the egg mixture and stir until combined.

Add 230 g wheat flour and half of the cooled coconut milk mixture to the batter.

Whisk until smooth, then add the remaining cooled coconut milk mixture.

Whisk the batter until smooth and no flour lumps remain.

Cover the bowl with a damp kitchen towel and let the batter rise for 60 minutes.

Stir the risen batter gently to release excess air bubbles.

Preheat the pukis pan over medium-low heat and lightly grease its cavities with margarine if needed.

Fill each hot pukis pan cavity halfway to three-quarters full with batter.

Cover the pan and cook the cakes until they are about three-quarters set.

Add toppings of choice over the partially cooked cakes.

Cover the pan again and cook until the cakes are set, golden underneath, and tender inside.

Remove the cooked pukis from the pan and serve warm.