Coconut Tarragon Custard with Grilled Pineapple

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3 1/4 cups milk

1/2 vanilla bean, split

3/4 cup coconut milk

2 tablespoons packed tarragon leaves

12 yolks

1 1/3 cups sugar

1/2 cup cornstarch

1/2 cup sweetened, shredded coconut

2 tablespoons butter

1 cup heavy cream, whipped

1/2 fresh pineapple, peeled and cut into spears

Confectioners' sugar, as needed

1 lime, cut in wedges