Coconut-Pineapple Paletas

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the coconut milk, half-and-half, sweetened condensed milk and salt in a saucepan over medium heat until warm and smooth, about 5 minutes. Do not let it boil.

2. Remove from the heat, stir in the vanilla extract, and let the mixture cool to room temperature, about 20 minutes.

3. Stir the shredded coconut and minced pineapple into the cooled mixture. Divide it evenly among ten 3-ounce ice pop molds and insert the sticks.

4. Freeze the pops until firm, at least 6 hours or overnight.

5. To unmold, run the outside of each mold under warm water for a few seconds, then gently pull the pops out.