By Raven Fon
Using coconut cannabis oil is an extremely versatile way to get a healthy dose of cannabis.
The version of cannabis coconut oil I am going to show you is super easy to make. It’s also a fantastic way to use excess trim, kief or hash. The great thing about this recipe is that it doesn’t take forever, like a lot of other ones do. Instead of simmering the oil and cannabis for 8-12 hours, this version gives you a potent, tasty canna oil in a fraction of the time.
This cannabis coconut oil can either be used by the spoonful as medicinal dosage, as a rub for aches and pains, or as an addition to your favourite food recipes.
After trying several different methods, I found coconut oil works much better than butter. One reason for this is, it retains more THC, it is more versatile than butter, and it is better for your health.
What you’ll need:
- metal strainer
- Something (preferably glass) to store the canna oil
- decarboxylated cannabis (20 grams)
- unrefined coconut oil (1 cup)
(To decarboxylate the cannabis, break it up into small pieces, but not fine. Place parchment paper on a baking sheet. Line sheet with cannabis in a single thin layer. Heat oven to 220F/105C. Bake for 25 minutes, checking to make sure cannabis is dry, but not burnt. If you are using fresh clippings, time might be a bit longer.)
Combine Cannabis and Coconut Oil
Mix together the cannabis and coconut oil in a small saucepan over the lowest heat seting.
When the coconut oil melts, let the mixture simmer uncovered, while stirring occasionally. Do this for about an hour.
Also, if you want to do this in a crockpot, instead of on the stove, just set it to its lowest setting as well, and simmer for 2 hours.
Don’t stress if your canna oil comes out very green, or not very green. However much green is in the oil is only relative to the amount of chlorophyll present, not THC.
Strain The Mixture
To strain the mixture, use 2 layers of cheesecloth, placed in a strainer, over a large bowl or measuring cup.
Pour the hot oil and cannabis mixture into the cheesecloth.
Let it rest for an hour, then squeeze out the rest by hand.
Any leftover pulp doesn’t hold much (if any) medicinal value, so feel free to compost it.
Cooling and Storing
After straining your canna oil, pour it into a glass bowl or jar and leave unopened at room temperature until it begins to solidify. It is very important to remember to leave it uncovered, so you avoid developing condensation, which grows bacteria.
Once your canna oil is completely cooled, place your lid or top on your container and store in a refrigerator, or a cool, dark place. This will stay good for up to a year.
Don’t worry if yours doesn’t look like this. Some are more green, and darker, depending on how finely you ground your cannabis.
*If you are unfamiliar with how your body will respond to cannabis coconut oil, start out with a small amount and give yourself time to process the medicine. For example, if you make a batch of 12 brownies and use this recipe to replace the oil, you would take 1/4 of a brownie, wait 1-2 hours and see how you feel. You can’t overdose on cannabis oil, but some can experience uncomfortable sensations if they consume too much.*
All images via Instructables