Cannabis coconut oil is a blend of high-quality coconut oil and decarboxylated cannabis. This infusion process extracts cannabinoids like THC and CBD, making it an ideal base for various recipes. Coconut oil’s high saturated fat content allows it to effectively absorb these compounds, making it a preferred choice for edibles. Additionally, it’s vegan and dairy-free, catering to a variety of dietary preferences.

High Absorption Rate: Coconut oil can extract up to 82% of cannabinoids from cannabis, making it incredibly effective for infusions.
Versatility: It can be used in both sweet and savory recipes, from baked goods to salad dressings.
Health Benefits: Coconut oil is known for its health benefits, including antimicrobial properties and potential weight loss support.

Before infusing, it's essential to decarboxylate your cannabis to activate the THC and CBD. Preheat your oven to 240°F (115°C) and spread your cannabis on a baking sheet. Bake for about 45 minutes, allowing it to cool afterward.

You can use various methods to infuse coconut oil with cannabis. Here’s a simple stovetop method:

Ingredients:

1 cup of coconut oil
1 cup of decarboxylated cannabis (about 7 grams)
Optional: 1 teaspoon to 1 tablespoon of sunflower lecithin (for improved absorption)

Instructions:

In a saucepan, combine the coconut oil and decarboxylated cannabis.
Heat on low for 2 to 6 hours, stirring occasionally. Ensure the oil does not boil.
After the infusion time, strain the mixture through a cheesecloth to remove the plant matter.
Store the infused oil in an airtight container in a cool, dark place.

Crockpot Method: Place the coconut oil and cannabis in a mason jar, seal it loosely, and submerge it in a crockpot filled with water. Set on low for 2 to 6 hours.
Double Boiler Method: Similar to the stovetop method, but using a double boiler to prevent overheating.

These cookies are quick to make and perfect for a sweet treat.

Ingredients:

1 cup of coconut oil (infused)
2 cups of oats
1 cup of peanut butter
1 cup of raw sugar
1/2 cup of cocoa powder
1/4 cup of cashew milk
1 teaspoon of vanilla extract
A pinch of salt

Instructions:

In a large skillet, combine the sugar, coconut oil, cocoa powder, peanut butter, cashew milk, and salt. Heat over medium, stirring until smooth.
Once boiling, set a timer for 4 minutes, stirring continuously.
Remove from heat, stir in vanilla, and mix in the oats until well combined.
Scoop the mixture onto wax paper and let cool before serving.

Add a spoonful of cannabis coconut oil to your morning smoothie for an energizing boost.

Ingredients:

1 banana
1 cup of spinach
1 cup of almond milk
1 tablespoon of cannabis coconut oil
Optional: 1 tablespoon of nut butter or protein powder

Instructions:

Combine all ingredients in a blender and blend until smooth.
Pour into a glass and enjoy!

Yes! The same process applies for making CBD or CBG infused coconut oil. Just ensure you use the appropriate cannabis strain.

Store your cannabis coconut oil in an airtight container in the refrigerator for up to three months or in a cool, dark place for up to two months.

To calculate the dosage, consider the THC percentage of your cannabis and the amount used in your infusion. A general guideline is to start with 1/4 to 1/2 ounce of cannabis per cup of oil for beginners.

Cannabis coconut oil is a delightful and versatile ingredient that can elevate your cooking and baking. With its health benefits and ease of use, it’s no wonder that this infusion has become a favorite among edible makers. Whether you’re making no-bake cookies or adding it to smoothies, the possibilities are endless. So, gather your ingredients and start experimenting with your own canna coconut oil recipes today!