How to Make Cannabis-Infused Coconut Oil

Much like olive oil, coconut oil is an incredibly versatile ingredient that can be used in a variety of recipes, particularly desserts. The process for cannabis-infused olive oil and for infusing cannabis coconut oil is almost the same; the only difference is the addition of water to help purify and clarify your infused coconut oil.

While there are many methods for creating infusions, I prefer adding water to this recipe because it improves the flavor of your end results by helping remove strong herbal flavors and green notes. Some chefs call this step the “water purge” as you are purging out unattractive characteristics that can affect the flavor and appearance of your recipes.

Chef Coreen Carroll also prefers to use water in her infusions because water helps regulate temperatures and protects the oil or butter from scorching, which in turn will make your infusion taste bitter. Important note! Adding water to your infusion will not decrease the potency of your end results. CBD and THC do not bind to water, only the fat molecules within the coconut oil.

For this recipe, I used Harle-Tsu flower that measured at a total of 15% CBD and 1% THC before decarboxylation. Remember, your numbers will differ depending on the strain and source that you use, so be sure to calculate your own CBD/THC milligrams per serving before making your infusion (refer to the dosage calculations featured in my book, The Ultimate Guide to CBD). Do your best to make an accurate estimate, and always sample a small portion of each batch before serving to others.

Ready to make cannabis-infused coconut oil at home? Follow the recipe below and add it to your favorite recipes!

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Cannabis-Infused Coconut Oil

The Stovetop Method

Yield: ¾ cup (164 g)

Target Dose: 1 tablespoon = 28 mg CBD | 2 mg THC

Equipment:

Digital scale

Measuring cup

Two 16-ounce (480-ml) sterilized Mason jars

Small saucepan

Cheesecloth

Fine-mesh strainer

Oven mitt

Thermometer

Ingredients:

3.5 grams decarboxylated cannabis flower of your choice

1 cup (218 g or 240 ml) coconut oil

1 cup (240 ml) water

Directions:

Weigh out 3.5 grams of decarboxylated cannabis flower. If you’re using unrefined coconut oil that’s hardened, make sure to melt it down to measure exactly 1 cup (240 ml). In a Mason jar, combine the cannabis flower and coconut oil. Seal the top tightly.

In a small saucepan, fill the bottom of the pan with water, making sure to allow enough space so that the water will not hit the top of the Mason jar. Set the Mason jar inside and begin to heat on low. Continue to heat over a gentle boil (around 200°F [93°C]) for 3 hours, making sure the water does not exceed 211°F (99°C). Check in frequently and refill the pan with water as needed due to evaporation. When finished, remove the Mason jar safely with an oven mitt and let the jar cool.

Prepare the cheesecloth by placing it over the fine-mesh strainer. Pour the infused coconut oil over the cheesecloth into a clean Mason jar. Refrigerate overnight to separate out the water.

The next day, use a knife the loosen the sides of the cannabis-infused coconut oil that’s hardened at the top of your Mason jar. You can either poke a hole through the side and drain out the water or use a spoon to transfer the oil over to a smaller clean container and then drain the water.

To store, seal in an airtight container, label, and keep in the refrigerator for best results.

Photos By: Tijana Drndarski // Unsplash

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About the Author:

Jamie Evans is the founder of The Herb Somm and author of The Ultimate Guide to CBD: Explore the World of Cannabidiol and Cannabis Drinks: Secrets to Crafting CBD and THC Beverages at Home. She is an author, entrepreneur, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over a decade of wine industry experience and is a Certified Sommelier. Having represented a wide array of organizations and wineries, she is best known for her literary work and producing high-end events. She was also named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. Follow her on Instagram and Twitter @TheHerbSomm.