Cannabis coconut oil is one of the most versatile applications of cannabis. It is great eaten alone as well as baked into a wide variety of edibles. Its variable potency makes it perfect for users of any experience level and with very easy to follow simple steps, the barrier of entry is very low.
This is a very fast and no-fuss version of canna-oil that will give you a potent, tasty and easy canna-oil.
1 cup of ground cannabis flower (or less for milder potency)
1 cup of coconut oil
Strainer or cheesecloth
Grinder (a hand grinder is the preferred tool as appliances such as blenders, food processors or coffee grinders will pulverize the cannabis and result in bad tasting flower)
Double-boiler, slow cooker, saucepan, etc.
Step 1 Grind the cannabis. Use a hand grinder to grind as your cannabis, you can use just the flower or as much of the plant as desired. Do this step using a hand grinder as most electric appliances will reduce your cannabis to a powder which may slip through the cheesecloth.
Step 2 Combine coconut oil and ground cannabis in your double-boiler or slow cooker and heat the two together on low for a few hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients and will add a bitter flavor). Decarbing can be done in a variety of ways: in a double-boiler for 6-8 hours (no less than 6), stirring occasionally; in a slow cooker for 4-6 hours,stirring occasionally; or in a saucepan on low heat for no less than 3 hours, stirring frequently (if opting to use a saucepan be aware that this method is most susceptible to scorching, add a small amount of water to help prevent scorching). Note: No matter the method used, the oil-cannabis mixture should not exceed 245oF.
Step 3 Strain and store the oil. Do not squeeze the cheesecloth as this will add chlorophyll to your oil and could push ground flower through the cloth. Unrefrigerated, the oil’s shelf life is two months plus and can be extended with refrigeration.