How To Make Cannabis Coconut Oil

Cannabis coconut oil is super easy to make and has a high versatility. You can make your own healthy dark chocolates out of it, and even a delicious “special” dairy-free vegan cheese.

A guest post by Mary Grace, she loves to cook with cannabis and share her recipes!

A wine and cheese plate has never been so much fun. And if you fit into the mold of a typical wine drinker, you may be able to pop along down the block and pick up some fine recreational chiba.

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    Best strains for making edibles

    Best strains for making cannabis edibles

    When making edibles, I would suggest using a purple marijuana strain. It has higher anthocyanin’s and will give your coconut oil a slightly different tinge rather than the true split pea green of normal butter. Having a high amount of anthocyanin’s in your oil means that you get anti-inflammatory benefits from using this strain when cooking. If you don’t have anything purple, most anything will do when making edibles, the yield and effects aren’t significantly different when using your premium kush verses your everyday greenery, so even seeds, stems, and small leaves, can be baked down to get the THC out.

    Making cannabis coconut oil

    Making your own marijuana  coconut oil

    Coconut oil is an effective way of extracting THC due to its high saturated fat content. It absorbs much more cannabinoids than butter or other oils. Making cannabis coconut oil is a great way to use up excess trim, kief or hash from harvest. Here’s my favorite way to do it.

    – 6 Grams of marijuana
    – 1 Cup of coconut oil

    Put coconut oil (super cheap on Amazon) in a pan and fill with enough water to float the oil. Allow the oil to liquefy. (Should happen fairly quickly due to coconut oil’s low melting point). Grind your vegetation. I prefer to use a hand-held grinder because it offers the fine fluff needed without getting too powdery.

    Add your vegetation slowly, stirring it in until the mixture is completely saturated, feel free to add more water at any point that the mixture is becoming too oil heavy, or if your weed touches the bottom of the crockpot.

    Keep your crock pot at 250-270 degrees, DO NOT EXCEED 320 DEGREES. Your active ingredients start burning off over 320 degrees. After 12-18 hours of boiling, use a strainer lined with cheesecloth to drain and wring out the plant matter. Store your oil and water mixture in a jar overnight.

    You should see the oil rise to the top, separating from the water; this green-tinged oil is your final product, which can be stored for up to a year in a cool dry place. Coconut oil’s melting point is 76 degrees, so don’t be surprised if you open up your cupboard and find it melted one day.

    Optional step: To remove some bitter herb taste, soak your buds overnight in water. 

    Marijuana Chocolate chunks

    Marijuana chocolate chunks

    Making purp-nerp chocolates is one of the easiest ways to use your coconut oil besides, obviously, taking a big fat spoonful. They are delicious, can be used in a variety of recipes, and can be easily personalized to your own preferred chocolate tastes.

    – ½ Cup of coconut oil
    – ½ Cup of cocoa powder
    – ¼ Cup of honey
    – A dash of vanilla

    Melt the coconut oil in a double broiler, if you don’t have a double broiler, I used a small wok on top of a pot of boiling water, you could use any smaller pot and hold it over, or even a heat resistant bowl. Add everything else on top and stir until combined. Put in candy mold, or some sort of tray, if you want bark, you can line a cookie sheet with parchment paper and let it cool that way.

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      Personalize it with any spices you want to add, I used a grinder and added a bit of lavender while still warm, and when they popped out of the mold, dusted the top with a lavender/sugar mixture I dyed that great purple color, giving them the name purp-nerp choco. Add sea salt if you like it, or cayenne pepper for a back bite. Even just sprinkling pieces in with ice cream would be a wonderland. In this method chocolates are healthy, and open a door of delicious cooking opportunities.

      Thanks for reading.

      Mary Grace

      Mary Grace

      Mary Grace lives in the beautiful Boise Idaho, and loves skiing, hiking, and trying to blow things up with her mind. It’s never worked, but who knows. One day it might. Tweet her @marmygrace, or comment if you have any questions.

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