Infusing your own coconut oil and using it to make your own edibles is probably a lot easier than you thought. There’s a lot of information out there, and many arguments over the best way to do it. The method we are sharing in this post is one of our favorites because the difficulty/quality ratio is just right. All you need is to commit about 10 minutes to preparing the ingredients, and about two hours of time hanging out at home while the oven does the rest of the magic.
This recipe is for a small quantity but you can always double, triple, or even quadruple it if your weed filled heart desires.
7g. (aka 1/4oz) Fresh Cannabis Flower – or if you want to use trim then go with a whole ounce.
100g. (aka 1/2c) Coconut Oil
A scale (or another way to determine how much 1/4 oz of weed is)
An Oven. Oven Safe Dish to cook in. Scissors. Storage Container for infused oil
An Oven Safe Dish.
A Pair of Scissors.
Storage Container for the Infused Oil
Step 1: Weigh out 7 grams of weed. Preheat your oven to 215 degrees.
Step 2: Break the weed up into small bits using scissors or your fingers. Place it into an oven safe dish and cover it tightly with aluminum foil. Put it into the 215 degree oven for 30 mins. This process is called decarboxylation. It activates the weed and prepares it for a more potent cannabis oil infusion.
Step 3: Remove it from the oven and leave the aluminum foil cover. This keeps cannabinoid-containing vapors from escaping into the room, allowing it to settle back into the herb instead. After it has cooled for about 15 mins, prepare the coconut oil by first melting it in a pan over low heat. Once it reaches a liquid state, pour it over the herb and agitate it using a spoon to press down on the herb and stir it around. Once again, cover it with aluminum foil, and return it to the oven for about 1.5 hours. It’s best to agitate the weed/oil about two times during the baking process.
Step 4: Take the pan out of the oven and leave the aluminum foil cover on for at least ten minutes before removing it and allowing to cool until it’s no longer too hot to handle. Double up the layer of cheese cloth and put over top of a small mason jar or other 4oz or greater storage container. Slowly pour the infused oil through the cheesecloth straining out all major plant matter in the process. Gather up the sides of the cheese cloth and squeeze it over the container until you can not extract any more of the oil from it.
You are finished! Now you have infused coconut oil which you can use in place of regular coconut oil in any sweet or savory recipe. You can drizzle it over pasta, or toss it with roasted vegetables…anything, you name it!
Always be cautious when consuming edibles since the onset time can vary vastly from person to person occasionally taking up to 2.5hours to start feeling the effects. It’s always better to start conservatively to see how strong your batch turns out so you don’t accidentally get too high. If we had to estimate, about 1/2 a tsp of infused oil using the above recipe might land you around the 10mg ballpark depending on the strength of the weed you began with – that’s a moderate high. According to the Washington State Department of Health, 10 mg is considered a recreational dose of cannabis when in edible form.