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Cannabis-infused Coconut oil is another staple infusion in the cannabis kitchen. Infused oil works in nearly any recipe that calls for coconut oil. Coconut oil and olive oil make a great vegan alternative to butter!
You always want to use decarboxylated cannabis for your infusions. See our cannabis decarb how-to to learn how to decarb your material.
Flower: Try 14 to 28 grams of decarbed weed per cup of oil.
Concentrates: Try 3 to 6 grams decarbed concentrate per cup of oil. To infuse, gently heat your oil and mix your decarbed concentrate directly into the oil. Never microwave your cannabis products!
Kief: Try 7 to 14 grams of decarbed cannabis per cup of oil.
Trim and Shake: Try 28 to 48 grams, decarbed per cup of oil.
When infusing oil with flowers, some oil will stay in the bud, meaning some loss of your original quantity of oil. For this reason, I will often compensate by using 1.25 cups for each cup of oil I want in the end.
How to Make Cannabis-Infused Coconut Oil in a Crockpot
Lay a clean tea towel in the bottom of your crockpot to buffer the glass jar against the bottom of the crock. Add enough water to the crockpot to come at least 3/4 of the way to the top of your jar(s).
Stick a digital thermometer in your water bath and turn the crockpot on high. Allow the water bath to come up to 185°F and then turn to low.
While the crockpot is heating up, decarb your cannabis if you haven’t already. Add the oil and decarboxylated cannabis to a clean mason jar and screw on the lid finger tight.
Place your sealed jar in the crock and cook on low for four hours, maintaining a temperature of 185°F.
After four hours, strain your oil and weed through a fine-mesh strainer/cheesecloth into a clean container or jar. See our straining notes below.
How to Make Cannabis-Infused Coconut Oil on a Stovetop
Combine your cannabis, oil, and two cups of water in a pot and bring to a gentle simmer. The water helps buffer temperature fluctuations. Take care not to exceed 210°F to preserve precious cannabinoids. A candy thermometer helps monitor this. Around 200°F is the goal.
Gently simmer your material for four hours.
Strain your oil into a container and allow it to cool. See our straining notes below.
Straining the plant material from your oil helps create a more pure, longer-lasting, better-tasting product. You’ll want to use something food-safe like unbleached coffee filters and a funnel, a fine-mesh strainer, cheesecloth, a 25-micron bubble bag, or my personal favorite: a french press. I like the french press best because I can pour the cannabis and oil into the press and use it to press the material to squeeze out all my oil without a mess or absorption from fabric.
Storing Cannabis-Infused Oil
Store your coconut oil in an air-tight container in the fridge for a month or freeze for several months. Cannabinoids degrade over time, so it is best to use your oil soon.
Cannabis-Infused Coconut Oil
Cannabis-infused Coconut oil is another staple infusion in the cannabis kitchen. Infused oil works in nearly any recipe that calls for coconut oil.
Lay a clean tea towel in the bottom of your crockpot to buffer the glass jar against the bottom of the crock. Add enough water to the crockpot to come at least 3/4 of the way to the top of your jar(s).
Stick a digital thermometer in your water bath and turn the crockpot on high. Allow the water bath to come up to 185°F and then turn to low.
While the crockpot is heating up, decarb your cannabis if you haven’t already. Add the oil and decarboxylated cannabis to a clean mason jar and screw on the lid finger tight.
Place your sealed jar in the crock and cook on low for four hours, maintaining a temperature of 185°F.
After four hours strain your oil and weed through a fine-mesh strainer/cheesecloth into a clean container or jar. See our straining notes.
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