Coconut-Pineapple Paletas (Mexican Ice Pop) - cooking recipe

Ingredients

1 (14 ounce) can coconut milk
3/4 cup half-and-half
1/2 (14 ounce) can sweetened condensed milk
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup minced pineapple

Preparation

Blend coconut milk, half-and-half, sweetened condensed milk, salt, and vanilla extract in a blender until smooth. Stir shredded coconut and pineapple into the milk mixture. Pour into ice pop molds; freeze until firm, about 4 hours.