Coconut oil is an excellent alternative to traditional cooking oils (olive, canola, vegetable) and fatty butters/margarine, and it just so happens to also be an incredible solvent when it comes to cooking with medicinal cannabis. THC, CBD and other compounds within the plant are all fat-soluble molecules.
Coconut oil is comprised of approximately 90% saturated fats and oftentimes, these good fats are overlooked due to a bad reputation from other foods. Unlike the saturated fats found in red meats, coconut oil is heart healthy and is even regarded to be a “super-food” (e.g. detox, health supplement, etc.), making this pairing of organic coconut oil and medicinal cannabis a therapeutic and healthy combination that can easily be supplemented into a number of your weekly recipes.
Here’s What You Need:
- 2 cups organic extra virgin coconut oil
- one quarter ounce of finely ground medicinal cannabis (7 grams)
- cheese cloth or other strainer
How to Make Cannabis Infused Coconut Oil:
To begin, preheat your oven to 280 degrees Fahrenheit.
In a medium ovenproof saucepan, heat up 2 cups of coconut oil over low-heat on the stove-top until the oil is completely liquefied (if the oil is liquefied from the start, simply skip this step).
Next, add in the cannabis and stir with a fork to ensure all the cannabis buds and shake are saturated with the coconut oil. If for whatever reason your cannabis is not completely submerged in the coconut oil, add another 1/2 cup of oil to the saucepan, until the buds are completely covered.
After, transfer your saucepan containing the cannabis coconut oil to the preheated oven, and allow the cannabis oil to cook for 60 to 90 minutes, stirring occasionally throughout this process.
After the oil is done cooking, remove the saucepan from the oven and allow the cannabis coconut oil to stand for several minutes before attempting to strain the plant material from the oil (the oil will be extremely hot).
Prepare a cheese cloth or other kind of strainer over a large mason jar or bowl. Use caution and pour the cannabis coconut oil over the cheese cloth and allow it to strain completely, pressing with a wooden spoon and eventually your hands once the contents are cool enough to handle. Make sure to squeeze the contents of the cloth in order to retrieve every last drop of cannabis coconut oil.
At this point, you can eat the oil as is, or you can choose to store it in a mason jar in the refrigerator – coconut oil is stable at either room temperature or in the refrigerator. Label your coconut oil with the date and its potency. Store the cannabis coconut oil in a dark place (to preserve cannabinoids) for months to come.
Check out other posts from Weedist’s Great Edibles Recipes series!