Although queso de coco actually means "coconut cheese", it is actually a sort of coconut flan (like a light, slippery pudding). I think people just call it "queso" (cheese) because of its consistency. You'll need the following ingredients:

10 ounces, of coconut cream*
20 ounces, of regular milk
1 teaspoon of cornstarch
8 eggs
1/2 pound of sugar

Alternatives

* You can usually purchase canned coconut cream (there are links to some below if you can't find any locally). Sometimes it comes in jars as a paste. You can substitute coconut cream with coconut milk, but it won't be as creamy. If you do this, consider 3/4 glass coconut cream and 1/4 glass evaporated milk to give it the creamy texture that is the objective of this recipe.

Preparation:

In a pot boil the milk, coconut milk and sugar for 5 minutes. Dilute the cornstarch in a little water and add to the pot, stirring constantly for an additional 5 minutes.

Remove from the stove and allow to cool.

Separate the eggs whites from the yolks. Add the yolks to the mixture stirring until completely incorporated. Beat the egg whites to a soft peak and add, stirring until incorporated.

Cook your mixture again, this time in a double boiler, on low heat for one hour.

Remove the mixture, pour into a mold, refrigerate, and remove from mold when solid. Your dessert will have a texture similar to flan or jello, but will be creamy and sweet like pudding.