Which of the following is NOT a characteristic of the coconut dashi described?

The coconut dashi described does not have a spicy characteristic. This means that spiciness is not a defining feature of this particular dashi, which traditionally focuses on a blend of flavors that are more subtle rather than heat-driven.

In contrast, the other characteristics highlight the foundational elements of coconut dashi. Including kombu, a type of edible kelp, provides umami and depth to the flavor profile. A thick texture can be associated with the creamy consistency of coconut, which is a primary ingredient. Lastly, the presence of ginger and lemongrass contributes aromatic and fresh notes that enhance its overall taste, emphasizing a well-rounded and soothing broth rather than one that is spicy.