Cannabis-Infused Coconut Oil
Coconut oil is one of the best oils out there for making cannabis infusions. With up to 80 per cent saturated fat content, it absorbs more cannabinoids, or therapeutic cannabis compounds, than other oils. Thanks to its mild flavour and high burn point, it is also a versatile and easy ingredient to use in a variety of cuisines.
Just like regular coconut oil, this recipe works equally well as a base for food or homemade beauty products, like lotions and salves.
This recipe will keep for two months, longer if stored in the fridge.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
2 cups organic coconut oil
15 grams decarboxylated cannabis, coarsely ground (approximately 1/2 ounce)
Melt oil and pour into two 12 oz mason jars. Add ground cannabis and seal jars.
Bring a deep pot of water to a simmer. Use a thermometer to ensure that the water temperature never exceeds 85°C (185°F), so that the cannabis does not burn.
Place the mason jars in the pot of hot water. (Note: the pot should be large enough to fit both jars. Do not submerge the jars — water should come up to about ¾ of the jars’ heights.)
Simmer for 3-4 hours, topping up the water to its original height when needed.
Remove jars from heat and strain the infused oil through cheesecloth. (It’s best to let gravity do its work here – do not squeeze, as that will release excess chlorophyll into your oil, giving an excessively “green”, grassy flavour.)
Allow the cannabis-infused coconut oil to cool down before using. Store in a tightly sealed container in the refrigerator.