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 active 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 or longer if stored in the fridge.

Recipe by Chef Ronnie Fishman.

2 min
3 hrs


2 cups organic coconut oil

15 grams decarboxylated cannabis, coarsely ground (approximately 1/2 ounce)


Combine the coconut oil and cannabis in a double boiler, slow cooker or saucepan.

Cook on low heat for at least three hours, stirring frequently (keep an eye on the saucepan as it is susceptible to scorching – the temperature of the oil should not exceed 245°F. You may add a small amount of water to the mixture to help prevent burning.)

Place a strainer double-lined with cheesecloth over a heat-proof bowl. Carefully pour the oil through the strainer and into the bowl.

Note: The recommended cannabis infusion dosage is a suggestion. Cannabis dosing can be complicated and is entirely based on your tolerance and desired potency. To learn why, read our guide to cooking with cannabis. Please proceed with caution by eating a portion and waiting an hour or two before any more. Enjoy!