Preheat an oven to 375° F. Spread coconut out on a baking sheet lined with parchment paper and toast for 5 minutes until lightly golden brown.
Heat cream in a sauce pot til the edges are bubbling, then remove from heat. Add vanilla bean seeds and pod and 1/2 cup of toasted coconut to the cream and let cool. Remove the vanilla bean pod and discard.
Mix the cream with the beer, coconut milk, lime juice and zest, and sugar until smooth. Pour into popsicle molds and freeze until solid.