Canna coconut oil is made by infusing coconut oil with cannabis, allowing the cannabinoids to be extracted effectively. Coconut oil is an excellent base for this infusion due to its high saturated fat content, which helps to extract up to 82% of cannabinoids, making it a popular choice for edibles and topicals.

Before diving into recipes, it's essential to know how to make your own canna coconut oil. Here’s a simple method:

1 cup of coconut oil (unrefined for flavor)
1 cup of decarboxylated cannabis (about 7 grams)
1 teaspoon to 1 tablespoon of sunflower lecithin (optional, for enhanced absorption)

Decarboxylate Your Cannabis: Heat your cannabis at a controlled temperature to activate THC and CBD.
Infuse the Oil: Combine coconut oil and decarboxylated cannabis in a crockpot on low heat for about 2 hours, stirring occasionally.
Strain the Mixture: Use cheesecloth to strain out the plant material, squeezing out as much oil as possible.
Store: Place the infused oil in a jar and store it in the refrigerator.

Now that you have your canna coconut oil ready, let's explore some delicious recipes!

These no-bake cookies are a quick and easy treat that combines the flavors of chocolate and peanut butter.

Ingredients:

1 cup coconut oil (canna-infused)
1 cup raw sugar
1/2 cup cocoa powder
1 cup peanut butter
1/4 cup cashew milk (or any milk)
3 cups oats
Pinch of salt
1 teaspoon vanilla extract

Instructions:

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

This fudge is not only easy to make but also a healthier alternative to traditional fudge.

Ingredients:

1 cup coconut oil (canna-infused)
1/2 cup almond butter (or peanut butter)
1/4 cup maple syrup
1/4 cup cacao powder
Pinch of salt

Instructions:

In a pan, mix all ingredients until smooth.
Pour the mixture into a lined pan and chill until set.
Cut into squares and store in the fridge.

Adding canna coconut oil to smoothies is a great way to incorporate it into your diet without altering the flavor significantly.

Ingredients:

1 tablespoon canna coconut oil
1 banana
1 cup spinach
1 cup almond milk
1 tablespoon peanut butter
Ice cubes

Instructions:

Blend all ingredients until smooth.
Pour into a glass and enjoy a nutritious, infused smoothie.

Yes! Canna coconut oil can replace regular coconut oil in most recipes, making it a flexible ingredient for both sweet and savory dishes.

To calculate dosage, consider the potency of your cannabis and the amount used in the infusion. For example, if you use 7 grams of cannabis with 20% THC, each teaspoon of oil could contain approximately 30 mg of THC. Always start with a small amount to gauge effects.

Yes, store your canna coconut oil in a cool, dark place or in the refrigerator to maintain its potency and freshness.

Canna coconut oil is a fantastic ingredient that opens up a world of culinary possibilities. Whether you're making no-bake cookies, fudge, or smoothies, this infusion can enhance your recipes while providing the benefits of cannabinoids. Remember to start with a low dosage and enjoy experimenting with this versatile oil in your kitchen!