Coconut cannabis oil is a vegan-friendly cannabis infused delight that can be used as a base for all sorts of cooking and experimentation. We certainly use it a lot, and it features in many of our recipes, so learn how to make some for yourself right here.

Coconut oil is a vegan-friendly, healthy alternative to the many oils out there. What’s more, it is ideal for infusing with cannabis and using for all your cannabis cooking needs.

Difficulty: Medium

Servings: Roughly 2 cups

Time in Kitchen: Roughly 4 hours (1 hour of active cooking)

You Will Need:

• 30 grams of dried cannabis (bud and/or trim depending on how potent you want it to be)
• 2 cups of coconut oil
• Water
• A large saucepan with spout
• A large clear bowl
• A wooden spoon
• A blender, coffee grinder or mortar and pestle
• Muslin or cheesecloth
• Big rubber bands or tape

Instructions:

1. Decarboxylate your cannabis.

As the temperatures of this recipe never get particularly high, you will need to decarboxylate your cannabis first to ensure that the THC within is fully activated. You can learn how to do so here.

How To Decarboxylate Your Cannabis

2. Put your cannabis in a blender or coffee grinder and grind it. Basically, you want the cannabis to be as fine as you can to increase its surface area, which in turns ups the rate cannabinoids transfer to the oil.

3. Place your saucepan on the stove and fill it with at least 13 cm of water. You always want your cannabis to be at least 5 cm above the bottom of the pan.

4. Bring the water to boil and add your coconut oil. Stir the mixture until the coconut oil is fully melted.

5. Bring the heat down to low and add in your ground up marijuana.

6. You now need to mix it all up and brew for a few hours. Generally speaking you should leave it at a low temperature for 3 hours, stirring every 15 minutes or so for the first hour, and then on the hour for the remainder.

7. Place a double or triple layer of muslin over the top of your bowl and secure it in place with your rubber bands. Ensure to leave a little slack in it, so that the oil doesn’t run off the side of it when you pour it through.

8. Towards the end of the cooking period, the mix should begin to become quite thick. This is a good indication that the oil is nearly ready. Once the time has passed, take the saucepan and slowly pour the oil through the muslin and into the bowl.

Warning: Hot oil can severely burn skin, so ensure to cover up before doing this.

9. Once you have emptied the saucepan through the muslin, take off the rubber band and carefully pick the muslin up. Ensuring that all the plant matter stays wrapped in the muslin, squeeze out any remaining oil from the plant matter – you may be surprised how much is left. Alternatively, you can also place the muslin and plant matter in and press it with a spoon.

10. Place the bowl in the fridge for 24 hours. The oil and water will separate, and the oil will cool and harden, leaving you will a layer cake of coconut cannabis oil.

11. The next day, carefully remove the bowl from the fridge, careful not to slosh the water all over the oil cake.

12. With great care, run a knife around the edge of the oil cake and lift it off.

13. Place it upside down on a clean work surface or parchment paper.

14. Scrape of any cannabis water that got onto the bottom of the oil cake. If there is a lot of plant matter left, you can melt down the cake on your stove, run it through a sieve, and put it back in your fridge to harden.

Now you have a cake of coconut cannabis oil, ready to be used for all your cannabis cooking needs! It is a fairly straightforward recipe, all it takes is time and patience. But with your oil in hand, you can create all kinds of buzzingly delightful treats. Enjoy!