Materials
- Baking sheet (or whatever fits in the oven)
- Parchment paper (don’t skip this, or things could get sticky)
- Oven (obviously)
- Saucepan, stock pot, double-boiler, or slow cooker (your cooking sidekick)
- Mesh strainer or cheesecloth (unless you enjoy chunky oil)
- Container for oil (because spilling would be a tragedy)
- Cannabis grinder (or just your hands—get personal)
Ingredients
- 1 cup ground cannabis flower (7-10 grams of your finest)
- 1 cup coconut oil (the oil of champions)
We like to keep things simple with a 1:1 ratio of cannabis to oil. But hey, if you’re looking for a milder experience, feel free to scale back on the cannabis. Your call!
Directions
Step 1: Decarb the Cannabis
Before the magic can happen, we need to unlock the THC by decarboxylating your cannabis. It’s like waking up your cannabis from a long nap. Break up the buds, lay them out on parchment paper, and pop them in the oven at 245ºF for 30-40 minutes. Stir occasionally and try not to get too distracted by the aromatic transformation of your kitchen.
Step 2: Grind or Break Down
If you want to get fancy, use a grinder to break the cannabis into evenly sized bits. If not, your hands will do just fine—this isn’t rocket science. Just remember, anything that sneaks through the strainer is going into your oil, so don’t overdo it.
Step 3: Heat Things Up
Now it’s time for the real fun. Toss your decarbed cannabis and coconut oil into a double boiler, slow cooker, or saucepan. Simmer on low for 2-3 hours, keeping the temperature between 160-200ºF. Remember, slow and steady wins the infusion race—don’t rush it!
Step 4: Strain and Store
Here’s where the magic comes together. Place your strainer or cheesecloth over a container and pour the oil through. Resist the urge to squeeze—unless you’re a fan of that fresh green taste. Store the oil in a sealed container, and there you have it! Your cannabis coconut oil is ready to rock and will keep for at least two months (and longer if refrigerated).
