Coconut-Pineapple Paletas (Mexican Ice Pop)

1 (14 ounce) can coconut milk

¾ cup half-and-half

½ (14 ounce) can sweetened condensed milk

¼ teaspoon salt

¼ teaspoon vanilla extract

½ cup shredded coconut

½ cup minced pineapple

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.