I have tried making cheese from coconut milk (~2% protein 35% fat) and from cow milk (~3.4% protein ~4% fat). Curding is not a problem - boiling and adding either weak acid (vinegar, citric acid, tartaric acid) or weak akaline (soda bicarbonate) will curd. Whey (liquid) after draining (with muslin cloth) curd (solid) is OK to drink or used in soup. But usual rennet (bacteria) used for cow milk cheese do not work with coconut curd (too much fat? Fat oxidises and smells bad).

Some research is needed to harden and keep coconut curd in solid form as cheese. Perhaps adding algin (sea weed/water weed) or pectin and/or fibre (ground vegetables, ground coconut meat) could make a range of new products from coconuts.

I can't afford to do more research. Coconuts are expensive where I live ;-)

BTW. Cold press coconut oil is getting popular and expensive in Aus. (Maybe elsewhere too.)