In a 2-quart saucepan, heat 2 cups water along with the semolina, and cook on a medium flame for about 3 to 5 minutes until the semolina reaches the consistency of a porridge.

In a bowl, mix remaining 1/4 cup lukewarm water with yeast and 1 teaspoon sugar. Mix well, and allow to rise; this takes about 15 minutes.

In a deep 4-quart saucepan, add 2 cups rice flour, cooked semolina, and yeast and sugar mixture along with 2 cups coconut milk, and mix well. Let this dough sit covered at room temperature overnight.

The next morning, mix the batter well, and add the remaining 1 cup coconut milk little by little and salt and remaining 1 tablespoon sugar.

Heat a crepe pan (or skillet) on medium heat, and coat with cooking spray. Pour 1/4 cup batter into pan, and spread in a circular motion like you would a pancake. Cook for about 4 minutes, then flip and cook for another minute.