Infused coconut oil is simply coconut oil that has been combined with another ingredient, allowing the flavors and beneficial compounds of that ingredient to permeate the oil. This technique is commonly used for infusing oils with herbs, spices, or cannabis, creating a product that can be used in cooking, baking, or even as a topical application.

Coconut oil is an excellent choice for infusion due to its high saturated fat content, which allows for better absorption of cannabinoids like THC and CBD. With over 80% saturated fat, coconut oil is more effective at binding to these compounds compared to other oils, such as olive oil, which has a much lower fat content (around 20%) (Leafly). Additionally, coconut oil has a higher smoke point, making it suitable for various cooking methods without burning.

Before you begin, gather the following supplies:

1 cup of coconut oil
7 to 14 grams of cannabis (ground)
Baking sheet
Parchment paper
Oven
Mason jar or airtight container
Saucepan, slow cooker, or double boiler
Mesh strainer or cheesecloth

Decarboxylation is the process of heating cannabis to activate its compounds. This step is crucial for making infused coconut oil as it converts THCA into THC, the psychoactive component.

Preheat your oven to 240°F (115°C).
Spread the ground cannabis evenly on a baking sheet lined with parchment paper.
Cover the cannabis with aluminum foil and bake for 30-45 minutes.
Allow the cannabis to cool before proceeding.

In a mason jar, combine the decarboxylated cannabis and coconut oil.
Stir gently to mix the ingredients well.
Seal the jar tightly to prevent water from entering during the infusion process.

You can use several methods for infusion, such as a slow cooker, double boiler, or stovetop. Here’s how to do it using a slow cooker:

Fill the slow cooker with water and place the sealed mason jar inside.
Set the slow cooker to low heat and let it simmer for 2 to 6 hours. Stir or shake the jar occasionally.
Ensure the water level remains above the jar to prevent it from overheating.

Once the infusion is complete:

Remove the jar from the slow cooker using oven mitts and allow it to cool slightly.
Place a mesh strainer or cheesecloth over a clean bowl or container.
Slowly pour the infused oil through the strainer to separate the plant material. Avoid squeezing the cheesecloth to prevent chlorophyll from entering the oil.

Transfer the strained oil into an airtight container. Store it in a cool, dark place, such as a pantry or refrigerator. Properly stored, infused coconut oil can last for up to 2-3 months at room temperature or up to 6 months in the fridge (MMTC).

Infused coconut oil is incredibly versatile. Here are some popular uses:

Cooking and Baking: Substitute infused coconut oil for butter or vegetable oil in recipes.
Topical Application: Use it as a massage oil or for localized pain relief.
Beverages: Add a spoonful to your morning coffee or tea for a unique twist.
Edibles: Incorporate it into your favorite recipes for homemade edibles.

Making infused coconut oil is a straightforward process that opens up a world of culinary and therapeutic possibilities. Whether you’re looking to create delicious edibles or simply want to enjoy the benefits of infused oils, this guide provides the essential steps to get you started. With a little patience and the right ingredients, you can enjoy the rich flavors and health benefits of infused coconut oil in your everyday cooking. Happy infusing!