How to make Canna CocoNut Oil

How to make Canna CocoNut Oil

So along with a few recipes, I’ve covered how to make CannaOil and how to make CannaButter here on everything 420, as far as basic starter ingredients for cooking medicated meals and confections.

 

Another amazing cooking ingredient for not only edibles but also topicals is cannabis coconut oil. It just so happens to be one of the most popular ingredients for cannabis cooking. Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm trees. Because of its high saturated fat content, it is slow to oxidize and can last up to six months, remaining solid, at room temperature without spoiling. Furthermore, its solid state allows the oil to be easily stored via gelatin capsules, a widely popular and highly effective method of distributing cannabinoids.

This high fat content creates a stronger binding agent for cannabinoids. Coconut oil contains up to 80% saturated fats compared to olive oil only containing 20% oil.

 

In order to enjoy the health benefits outlined in the article, then you must get organic, virgin coconut oil, not the refined stuff.

I plan to start cooking the food I eat in more coconut oil, I hear the results are amazing.

 

Now….. how to medicate it.

You’ll Need

 

  • 1 cup of ground cannabis flower (or less for milder potency)
  • 1 cup of coconut oil
  • Strainer or cheesecloth
  • Grinder (a simple hand grinder works best; appliances like blenders and coffee grinder pulverize the cannabis, resulting in edibles with bad tasting plant material)
  • Double-boiler, crock pot, slow cooker, saucepan, etc.

Grind the cannabis. You can include the entire plant, just the flower, a little bit of both — this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so again, do not grind your cannabis to a fine powder.

 

Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low or warm for a few hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). Cooking can be done a variety of ways: in a slow cooker on low for 4-6 hours, stirring occasionally; in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally; or in a simple saucepan on low for at least three hours, stirring frequently (a saucepan is most susceptible to scorching). In all cases, a small amount of water can be added to the mixture to help avoid burning. Note: whatever method you choose, temperature of the oil should not exceed 245°F.

 

Strain and store the oil. Do not squeeze the cheesecloth; this will simply add more chlorophyll to your oil. All remaining plant material can be discarded or used in other dishes if you have the wherewithal. The oil’s shelf life is at least two months, and can be extended with refrigeration

 

Expect to see coconut oil remain a staple in future cannabis infusions across the market. As major brands continue to innovate, coconut oil should thrive on the ingredient lists of more products to come. If, however, you don’t have access to a dispensary near you or want to try a fun DIY with your own material, you can always make your own at home.

 

 

 

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  • Parman Anderson
    September 23, 2017, 10:01 am

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    REPLY

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