Heat comes from a datil-fatalii mash that includes fresh coconut, sweet chiles, and orange. Added to that were dashes of molasses and sugar, a pinch of salt, pineapple, sweet carrots, a splash of homebrewed apple vinegar, and fresh thyme.
Flavours unfold as fresh sweetness, balancing acidity, and then a back-of-the-throat smolder. Natural fat in the coconut lends a bit of unctuousness to the mouthfeel.
It's pretty edible. I must've eaten nearly a cup already, mostly by the tablespoonful.
