I found this recipie to make coconut cheese

Coconut Milk Cheddar 
Ingredients:
2 cans coconut milk (full fat, thai kitchen brand prefered)
3 T agar flakes *(see notes below if using agar powder)
1 t white balsamic vinegar
4 T tapioca starch
1 t smoked paprika
1/4 t liquid smoke
2 t sea salt
1/4 c nutritional yeast flakes (optional but definitely gives it more cheesy-ness) - UPDATE
Pinch of turmeric (for more authentic cheese color - optional)

1. Boil coconut milk until no longer seperated. Add white balsamic vinegar, agar flakes, and salt. Boil gently for 15. * (no need to boil 15 minutes if using agar agar powder)
2. Add remaining ingredients, one at a time. Whisking all the while! Cook another 5-10 minutes.
3. Remove from pan and put in greased, flat-bottomed glass dish or parchment paper lined loaf pan.
4. Let cool two hours. You can also stick in fridge when cool and use the next day. Slice and enjoy! (If it's refridgerated, you can actually grate it. It's a little slippery though and easier to just slice).

*UPDATE (please read): Agar agar powder speeds this wonderful process of vegan cheese-making. With the agar agar powder, you don't have to boil it nearly as long. Use only three teaspoons with the powder. After you add the vinegar, agar agar powder and salt to the milk mixture, let it get a good boil then add all the remaining ingredients one by one whisking all the while. Remove from heat and Place in container.


This I have to try