Cannabis-infused coconut oil: Benefits and recipe
One of the most popular ways to integrate cannabis into the kitchen is by using cannabutter. But using cannabis infused coconut oil instead is gaining popularity and is just as easy to prepare, and might even be better.
Coconut oil boasts a long list of health benefits, and when infused with cannabis, you'd be hard-pressed to find a healthier food! Use this recipe to replace the butter with something far healthier, potentially more potent, and equally delicious.
If you’re going for a savory experience, cannabis-infused olive oil or cannabutter are good options, but both have their disadvantages, including a strong flavor that won’t suit many recipes.
Coconut oil however has a ton of advantages in both cooking and health.
THE BENEFITS OF COCONUT OIL
What’s so great about coconut oil? For starters, it’s solid at room temperature, and so can be substituted for cannabutter in almost all recipes. It’s got a pleasant, unobtrusive flavor that goes well in both baked goods and savory dishes. It’s got a special upside for cannabis-infusion; coconut oil contains 80% saturated fat, while olive oil contains only 20%. It can thus hold far more cannabinoids than its counterpart, allowing for unrivaled potency. It also happens to be vegan!
We will not go into the claims about coconut oil can be beneficial for weight loss, or that it's good for the heart and the brain, and supposedly can even be beneficial for Alzheimers, but coconut oil infused with cannabis, particularly a high-CBD strain, does make for the perfect ingredient to make your own cannabis balm.
HOW TO MAKE YOUR OWN INFUSED COCONUT OIL
As you will see, cooking with cannabis isn't difficult as many might think. You just have to know where to start. Before making your cannabis-infused coconut oil, or any other oil, you’ll want to decarboxylate your weed to achieve the strongest psychoactive effects and medicinal potential.
We also recommend adding lecithin to the mix to improve absorption of cannabinoids through the intestinal wall and further increase potency.
The recipe takes a whole day, but it’s well worth it. It also produces a telltale smell, so plan accordingly.
Also note that this oil will be extremely potent, far more even than what you’d be used to with other edibles, especially if you use lecithin.
Edibles can hit you harder than other methods of consuming cannabis. It is recommended to start with small amounts (especially if you are not used to consuming edibles), wait at least 30-60 minutes to judge the strenght of your oil and go from there to play it safe!
- 1 cup of ground and decarboxylated cannabis
- 1 cup coconut oil
- 1 tablespoon lecithin (optional)
- Crock pot with lid
- Large wooden spoon
- Glass jar with lid
- Heat coconut oil on low in the crock pot and add lecithin if you’re using it.
- Stir in decarboxylated cannabis.
- Let it cook on low heat with cover on for 6–8 hours, stirring occasionally. Don't let the temperature of the oil exceed 130°C (250°F), as the cannabinoids will start to degrade. Feel free to add small amounts of water to the mix every so often if you feel like it’s receiving too much direct heat.
- Take the oil off heat and allow it to cool.
- Place cheesecloth over mouth of jar and strain oil. Don’t bother squeezing the cloth; all this will do is add more chlorophyll to the final product. Seal jar and refrigerate. Discard remains of plant material in cheesecloth.