The first and hardest step to cooking with cannabis is to make the oil or butter. When heated with butter/oil the THC in weed activates and binds to the fat, thus infusing the butter/oil with THC. Traditionally, we hear about weed butter but when it comes to which fat to use, go for coconut oil. Since coconut oil has a higher quantity of saturated fats than butter and olive oil, more THC can be absorbed.
You can substitute your cannabis infused coconut oil into any recipe calling for coconut oil or butter. Substituting coconut oil for butter is a 1 to 1 ratio.
Cannabis Coconut Oil
Ingredients:
- 1 cup of virgin coconut oil
- ¼ ounce of cannabis
Directions:
- Preheat oven to 290°F.
- Grind the weed finely to create more surface area and extract the most THC.
- Decarb (or decarboxylate) your weed. This step is sensitive, so keep an eye on your weed to make sure it doesn’t burn. Basically, you’re toasting the weed to heat activate it. Put your weed on a pan or in a tinfoil pouch and then pop it in the oven for 7 minutes. Don’t burn it!
- Take the toasted out, and turn oven down to 250°F. Give it some time to cool down.
- While the oven is cooling off, melt the coconut oil in the microwave.
- Mix your decarbed/toasted weed with the melted coconut oil in an oven safe dish. Cover with foil and put in the oven for 60 minutes.
- After 60 minutes, remove the dish and let cool for a few minutes. Filter out the weed bits with a strainer, coffee filter, or cheesecloth. You can use the oil as is or let it solidify in the fridge.
Note: Make your cannabis coconut oil as potent as you’d like! The amount of cannabis I listed is merely a suggestion.
