CBD/THC Infused Coconut Oil - Go Nuts!
Coconut oil has been a staple in cabinets for years due to its health benefits, making it a perfect pairing for both CBD and THC edibles and topicals.
Coconut oil has a high (80%) concentration of saturated fatty acids which creates a strong binding agent for cannabinoids. It can retain far more cannabinoids during infusions than its counterparts, like olive oil, making it most efficient for a cannabis-infused oil.
With its ability to remain solid at room temperature, coconut oil is the perfect medium for infused topicals, to use in sweet or savory recipes or in gel caps. Furthermore, it’s super simple and easy to make at home. Coconut oil itself is generally inexpensive and this recipe only requires a few ingredients. Additionally, I would like to mention if you used refined coconut oil your product won’t have a distinct coconut taste or aroma, if that is your preference, especially while using your infused oil in cooking or baking. Unrefined coconut oil will still have that coconutty taste and scent.
- 1 cup coconut oil (unrefined or refined)
- 1 cup ground cannabis flower (7-10 grams)
- Double boiler (or a heat proof mixing bowl on top of a pot of simmering water)
- Cheesecloth or superfine strainer
- Grinder (hand grinder is best)
- Grind your cannabis (we suggest trying Pink Kush by Pure Sunfarms THC 19% - 25% – buy here or try any CBD dominant flower). Do not grind your cannabis into a fine powder, it will be difficult to strain, and your end-product won’t have the clarity we’re looking for. Keep things a bit chunky for the cooking process!
- Combine your cannabis and coconut oil in your double boiler and heat the two together for 6-8 hours. Heating the coconut oil infusion at a low heat for an extended period allows for decarboxylation (this activates the THC). Stirring occasionally, do not let the temperature of the oil to exceed 245° F to avoid scorching, scorching will destroy the active ingredients.
- Strain the oil by placing your cheesecloth on top of the funnel, and in batches let the oil drip through into your container. Do not squeeze the cheesecloth as this will create more chlorophyll into your finished product. If you’re using a superfine strainer, you can strain into an appropriately sized bowl and funnel into a smaller container after. This oil will remain shelf stable for up to two months, and can be extended by refrigerating.
Since coconut oil is so versatile it can be used for a variety of experiences, including: gel caps (find out how, here), topicals (recipe here), sweet treats (try making these Cannabis Brownies) or savoury dishes (like these Cannabis Infused Roasted Potatoes). Go nuts!