Recipes

Canna Coconut Oil

Canna Coconut Oil

Ingredients & Tools

  • 350 ml coconut oil of your choice*
  • 1 tbsp sunflower or soy lecithin
  • 10 grams of dried cannabis
  • Slow cooker (or cook over the stove carefully)

Directions

  1. If desired, decarboxylate the cannabis (to release the active THC) by grinding it and then spreading the cannabis onto a baking sheet evenly and bake it at 220-240 degrees Fahrenheit (104-116 degrees Celsius) for 30-45 minutes. This can be done ahead of time.
  2. Using a slow cooker here is much easier, but if one is unavailable,  it can be made in a saucepan set to very low, watching it regularly.
  3. Add the coconut oil and lecithin to the slow cooker, programmed to the warm or low setting.
  4. After the oil has melted, add the ground cannabis to the mixture and stir.
  5. Cook on the warm or low setting for 2-3 hours before turning off the slow cooker and allowing the oil mixture to cool slightly.
  6. Strain the larger cannabis bits out of the oil and pour into an airtight container that’s clearly labelled. Store the Canna Coconut Oil in the refrigerator or a cool, dark place.

*Note: Unrefined coconut oil (also known as virgin coconut oil) is better for low or medium heat cooking and has a stronger coconut flavour. Refined coconut oil can usually withstand higher temperatures before reaching the smoking point and has less of a coconut smell and taste.


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