The aim of this research was to produce a soft cheese made from coconut milk and the objective of this research was to examine the effect of the ratio of grated coconut and water (1:1, 1:2 and 1:3) and commercial cheese starter percentage (1% and 1.5%) on the soft cheese characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4^oC, the cheese products were analyzed for total cell counts (TCC) on MRS agar, pH, and fat content. The lowest-fat coconut cheese was analyzed for proximate and spreading ability test. The results showed that only ratio of grated coconut and water has a very significant effect (P≤0.01) on the TCC, pH value, and fat content. The best treatment for making soft cheese which was selected based on the lowest pH and fat content, was obtained from coconut milk made with ratio of grated coconut and water 1:1. However, the ability of this soft cheese to spread should be improved by optimising the growth of starter cultures and liquid removal as well as adding stabilizer.