Cannabis Coconut Oil

Here's how I make my basic cannabis coconut oil.

It can be used to cook with, as a skin topical on its own or incorporated into skin creams with essential oils for pain relief.

Before we get started with infusing the oil...

Cannabis Decarboxylation Process

Want to enjoy the psychoactive effects of thc from cannabis infused goodies? Then you're going to need to learn how to run your herb through the decarboxylation process before cooking with it. 

Over the last couple of years I've read up on and tested a bunch of different ways to decarb my canna.

Cannabis Coconut Oil Ingredient 8 grams of Mango Kush8 grams of Mango Kush
Cannabis Decarboxylation ProcessBreak up or grind nugs
Picture of Cannabis in OvenDecarboxylation Process

Here's what I've found delivers the most consistent results for me.

Preheat oven to 220 F

Break buds up or grind 8 grams of cannabis remove any stems 

Lay cannabis flat on parchment paper lined tray

Cover with foil or lid place in oven

Bake for 60 minutes - DO NOT open oven until done

At 60 minute mark remove from oven let cool 15 minutes

Gently break up the dried herb with your fingers or softly with a morter and pestle and remove any debris.

The kush is now ready to be used to infuse the coconut oil.

Cannabis Coconut Oil Recipe

  • 8 grams decarboxylated Mango Kush cannabis
  • 2 cups virgin coconut oil

While the cannabis is getting baked (ha ha) place two cups of coconut oil in a slow cooker on the lowest setting to melt.

Add the cannabis to the herb infuser. If you don't have an infuser you can wrap the cannabis in cheese cloth and submerge that or put it directly into the oil and strain after.

I like the infuser because I use the left over cannabis to make stir fry. Waste not, want not.

Submerge cannabis into the warm coconut oil. Gently moving it around in a stirring motion every 30 minutes for the first two hours.

Slow cook on lowest setting from 2 to 24 hours.

I like to slow cook my infused oils for 24 hours for cooking purposes but 2 hours is plenty if you are only making topicals.

The Mango Kush strain that I used tested at 22% thc. 

This particular batch of cannabis coconut oil has an estimated thc content of 1760 mgs. Which works out to about 440 mgs per 1/2 cup, or what I like to refer to as a thc content of 420ish. 

The final thc content of your infused oils and foods depends on the batch of cannabis that was used to make it. Whenever I'm cooking with weed I try to purchase from a dispensary that provides test results of at least thc & cbd content. 

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