GREEN IRENE'SGreen Irene’s Cannabis Infused Coconut Oil Recipe

There are many strategies and even some products that make the process of making your own cannabis-infused coconut oil even simpler. Don’t be shy to share any of your tips in the comment section. INFO IS POWER

For this recipe, you’ll need an oven, a cookie sheet, a crockpot, and some cheesecloth or an unused nylon stocking in addition to the plant material (flowers or trim) and coconut oil. The ratio I work with is 2oz of quality shake to 1 lb coconut oil, and the recipe has never failed me.

First you’ll need to decarboxylate your plant material to convert the cannabinoids. When the plant material is heated to a certain point this change takes place.

Step 1: Pre-heat the oven to 180 degrees Fahrenheit.

Step 2: Grind up the plant material a bit and spread it evenly and thinly over a cookie sheet.

Step 3: Put the sheet in the oven for 20 minutes — the higher the temperature the faster the process, but once a certain temperature is reached the plant material starts to lose some of the desirable qualities as well. Also, be aware that this step will definitely make the kitchen smell like cooking weed, so make sure you’re in a place where that’s okay. Note: This is the process for weed trim / sugar shake — if you’re using hash or concentrates the method, timing and temperature are different.

Step 4: Put the contents of one container of coconut oil, preferably around 16 oz (1 lb), into a crockpot on low or warm until the oil has become liquid. I like to add as much decarboxylated plant material as you can fit in the slow cooker while still being submerging it all in the liquid oil. Smaller batches are OK too!

Step 5: Leave the mixture on low or warm heat for 4-8 hours, and stirring occasionally. I generally leave the lid to the slow cooker ajar to prevent a buildup of too much heat. The low heat over a period of time will allow the cannabinoids to bond with the fat in the oil.

Step 6: Once the coconut oil has been infused, strain the mixture into a container through a cheesecloth or stocking to remove the plant material. Pour the freshly infused oil into manageable containers and store in fridge or cool space.

The finished coconut oil can be used in either traditional recipes for edibles or topically.